Kristina’s Veggie Bean Soup
Ingredients
- Carrots, raw, 3 medium (chopped)
- Mushrooms, 8 fresh (chopped)
- Onions, raw, 2 medium (chopped)
- Garlic, 4 clove (chopped)
- Celery, raw, 1 stalk, large (chopped)
- Red Ripe Tomatoes, 2 medium (chopped)
- Swiss Chard, 3 cup, chopped (chop stems and tear leaves; keep separate)
- Leeks, 5 leek (chopped)
- Asparagus, fresh, 3 spear, medium (chopped)
- Potato, raw, 3 large (chopped)
- Beans, great northern, 1.5 cup (dry and presoaked)
- Olive Oil, Extra Virgin, 2 tbs
- Water, tap, 8 cup (64 oz)
- Sage, ground, .5 tbsp
- Thyme, ground, .5 tbsp
- Cinnamon, ground, .5 tsp
- Bay Leaf, 1 tbsp, crumbled
- Adobo Goya, 0.25 tsp
- Pepper, black, .5 tbsp
Directions
- Serving size is 2 cups. Should make 10 servings.
- Saute onion, garlic, carrots, leeks, celery. mushrooms, tomatoes, and asparagus in olive oil using a large stock pot or dutch oven.
- Add all remaining veggies except for the potatoes, Chard leaves. DO NOT ADD BEANS YET.
- Add enough water to just cover the veggies and add all spices/seasoning.
- Bring to a boil and then simmer for 1 hour.
- Add beans and potatoes and the remaining water.
- Stir and allow to simmer for 2 hours. Be sure to stir and check water level periodically . Add more water as needed. Soup should be brothy not thick.
- When soup has finished cooking add Swiss Chard leaves and cover fro 10 minutes. Serve in bowl.
Number of Servings: 10 | Serving Size 2 cups | Here is the nutrional info
This looks delicious.
.-= K. Rock´s last blog ..Seeing red…ish =-.
Thank you. You have to try it. It was so good1 We ate it for three days. LOL.
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