Two-Bean Vegetable Soup
Prep time:
Cook time:
Total time:
Yield: 4 to 6 servings
- 3 tablespoons olive oil
- 8 oz cremini or button mushrooms, sliced
- 2 medium onions, diced
- 4 medium carrots, sliced
- 3 large stalks celery, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh minced rosemary leaves (or 1 teaspoon dried rosemary leaves)
- 1 tablespoon fresh minced thyme leaves (or 1 teaspoon dried thyme leaves)
- 2 bay leaves
- 1 (16 oz) can diced tomatoes, with juices
- 5 cups (1.2 L) hot water
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce (see Note)
- 2 soft vegetable-flavored bouillon cubes
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 (16 oz) can dark red kidney beans (no salt added), rinsed and drained
- 1 (16 oz) can cannellini beans (no salt added), rinsed and drained
- Heat the oil over medium-high heat in a lidded 5-quart pot; add the mushrooms and cook until browned, about 5 minutes, stirring occasionally.
- Stir in the onion, carrot, and celery; cover the pot and cook until the onion is softened, about 10 minutes, stirring occasionally.
- Add the garlic, rosemary, thyme, and bay leaves and cook 2 minutes, stirring constantly.
- Stir in the diced tomato, water, tomato paste, Worcestershire sauce, bouillon cubes, salt, and pepper; turn heat up to high and bring to a boil.
- Once boiling, turn heat down slightly, cover the pot, and cook until the veggies are tender, about 7 minutes.
- Add the beans and cook until warm throughout, about 2 minutes more.
- Serve.
To Make This Soup Vegan: Be sure to use a vegan Worcestershire sauce.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/two-bean-vegetable-soup/
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