We are having one more ( hopefully LAST ) blasts of winter weather, here on the Canadian Prairies. Snow is in the forecast, already wet and windy out there. Have the luxury of staying home today and plan to enjoy this delicious bean soup to stave off the chill in the air. It truly is a 'meal in a bowl' and also very colorful, unlike many bean soup recipes. I think a lot of the appeal of any recipe is how it looks, in addition to great taste, I think this soup covers all the bases. Hope you will give it a try too. BFN 🙂
Veggie Bean Soup
This bean soup is very colorful, full of flavor and a good source of protein . Serves 6-8. Vegan-friendly too. Enjoy!
1 C. dry bean soup mix (available at grocery and health food stores)
5 C. vegetable soup stock
1-28 oz. can stewed tomatoes (or equivalent fresh amount of fresh tomatoes, in season, chopped coarsely) with juice
3 T. vegetable or olive oil
1 large onion diced
2 stalks celery diced
2-4 cloves of garlic, minced (to taste)
1- 1 ½ teas. dill seed (to taste
½- 1 teas. sea salt
10 peppercorns (tie up in a muslin bag for easy removal)
2 T. apple cider vinegar
½ C. uncooked noodles- small shapes (your choice)
Thoroughly rinse the bean soup mix, drain and then cover with fresh water and soak overnight or for several hours. Drain the soaked beans and in a large soup pot combine them with the vegetable stock and tomatoes with juice. Cover and bring to a boil, then reduce heat and continue to simmer over low heat.
In a large skillet , heat the oil and sauté the onion, celery and garlic over medium-high heat for about 5 minutes. Add to soup ingredients. Add all remaining ingredients except the noodles.
Cover and simmer over very low heat for 1 hour, stirring occasionally. Add noodles and cook for 15 minutes more or until beans are tender but not mushy. Remove peppercorns just before serving. Add a bit more stock or water if soup gets too thick.
Reprinted from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way