Multi-Bean & Vegetable Soup *

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This multi-bean vegetable soup makes a hearty and delicious meal. (My children just told me this is their new favorite soup ) It’s a great way to use up any dried beans you have in your cupboard…especially if you have a little of this bean and a little of that bean. Just put it the crock pot and let it simmer all day, it will fill your house with wonderful smells, and by dinner-time you will be sooo hungry for this soup. This soup contains no meat, though feel free to add some cooked sliced grass-fed beef sausage if you wish. If you don’t have a crock-pot, you can still make this soup…simply follow the instructions at the end of this recipe. This soup is great with Texas Skillet Bread* or Homemade Spelt Biscuits.

• 2 cups (1 pound) mixed dried beans (my mix has black beans, red beans, navy beans, cranberry beans, lentils, and split peas)
• 8 cups filtered water + 3 cubes Rapunzel Vegetable Bouillon with Sea Salt & Herbs (or omit the bullion and use 8 cups chicken broth or homemade vegetable broth)
• 3 Tablespoons tomato paste
• 1 large onion, chopped (1 cup)
• 2 to 3 stalks celery, chopped (1 cup)
• 2 medium carrots, chopped (1 cup)
• 1 red or green bell pepper, chopped
• 1 teaspoon garlic, minced
• 1/2 teaspoon dried thyme
• 2 small bay leaves
• 2 cans (14.5 ounces each) diced tomatoes, undrained
• 1 teaspoon sea salt, or more to taste
• 1/2 teaspoon pepper, or more to taste
• cayenne pepper, to taste (optional)

Soaking Beans Overnight: Rinse and sort beans, place in a 5 to 6-quart crock pot (slow cooker) and cover with plenty of water. Cover with lid and allow to soak overnight.

When beans have soaked overnight, drain off and discard soaking water; add all ingredients except salt, pepper, cayenne, and canned tomatoes.

Give a good stir, cover with lid and cook on low for 8 to 10 hours.

Stir in canned tomatoes, increasing heat to high and cook for about 15 minutes more until hot. Season to taste with salt, pepper, and cayenne (if using).

Serves 12.

*Healing Diet Approved (with the omission of carrots).

No Crock-Pot, No Problem

Soak beans overnight in a large stock pot with plenty of water to cover.

After the overnight soaking, drain off and discard soaking water; add all ingredients except salt, pepper, cayenne, and canned tomatoes.

Bring to a boil, reduce heat, cover and allow to simmer for 2 to 2 1/2 hours until the beans are tender.

Stir in canned tomatoes, cooking for 5 to 10 minutes more until heated through. Season to taste with salt, pepper, and cayenne (if using).

~Part of Pennywise Platter Thursday @The Nourishing Gourmet.




Related Posts

1. Black Bean Soup *
2. Red Lentil & Vegetable Soup *
3. French Lentil Soup *
4. Creamy White-Bean Chicken Chili *
5. “Albondigas” Meatball Soup *

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