Recipe information
Ingredients for - Vegetarian 15-Bean Soup
1. 15-bean soup mix (seasoning packet not used) - 1 (20 ounce) package
4. Carrots, peeled and chopped, or more to taste - 12
5. Crimini mushrooms, sliced, or more to taste - 15
7. Dinosaur kale, chopped - 6 leaves
8. Red Swiss chard, chopped - 4 leaves
How to cook deliciously - Vegetarian 15-Bean Soup
1. Stage
Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
2. Stage
Heat olive oil in a stockpot over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes.
3. Stage
Pour broth over vegetable mixture and bring to a boil; reduce heat and add bay leaves, rosemary, basil, salt, and pepper. Add beans and simmer soup until beans are softened, 1 1/2 to 2 hours.