Name: Vegetarian 15-Bean Soup
Prep time: 15 min
Cook time: 15 min
Yield: 20
Ingredients: 15-bean soup mix (seasoning packet not used) - 1 (20 ounce) package; Olive oil, or more as needed - 2 tablespoons; Onion, diced - 1 large; Carrots, peeled and chopped, or more to taste - 12; Crimini mushrooms, sliced, or more to taste - 15; Celery, chopped, or more to taste - 7 stalks; Dinosaur kale, chopped - 6 leaves; Red Swiss chard, chopped - 4 leaves; Garlic, minced - 3 large cloves; Vegetable broth - 12 cups; Bay leaves - 2; Dried rosemary - 1 teaspoon; Dried basil - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon

Ingredients for - Vegetarian 15-Bean Soup

1. 15-bean soup mix (seasoning packet not used) 1 (20 ounce) package

2. Olive oil, or more as needed 2 tablespoons

3. Onion, diced 1 large

4. Carrots, peeled and chopped, or more to taste 12

5. Crimini mushrooms, sliced, or more to taste 15

6. Celery, chopped, or more to taste 7 stalks

7. Dinosaur kale, chopped 6 leaves

8. Red Swiss chard, chopped 4 leaves

9. Garlic, minced 3 large cloves

10. Vegetable broth 12 cups

11. Bay leaves 2

12. Dried rosemary 1 teaspoon

13. Dried basil 1 teaspoon

14. Salt and ground black pepper to taste 1 teaspoon

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.