Vegetarian 15-Bean Soup
Recipe information
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Cooking:
15 min.
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Servings per container:
20
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Source:

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.