Wonderfully hearty bean soup with vegetables and a hint of sage. Very versatile; try it with your favorite veggies!
Hearty Bean & Vegetable Soup
Ingredients
- 3/4 cup dry Hutterite Soup, Dapple Grey, or Calypso beans
- 2 TBSP olive oil
- 1/2 onion, finely chopped
- salt and black pepper to taste
- 1 carrot, chopped
- 1 celery rib, finely chopped
- 3 cloves garlic, minced
- 1 cup broccoli florets & stalks, chopped
- 1 cup cauliflower, chopped
- 4 cups chicken stock or vegetable stock
- 1/4 tsp. cayenne pepper, optional
- 4-5 fresh sage leaves, chopped
Instructions
- Soak and cook beans in 3-4 cups of water for 30-60 minutes. As they cook, prepare veggies.
- In a large pot or dutch oven, heat olive oil and add onions. Cook until translucent, adding salt and pepper.
- Add carrot, celery and garlic and cook another 2-3 minutes, stirring occasionally.
- Add broccoli and cauliflower and cook for another minute, stirring occasionally.
- Add simmering beans and all their liquid to the large pot, along with the chicken or veggie broth.
- Bring just to a boil, then reduce heat and simmer, partially covered for at least 1 hour, and preferably 2-3.
- Season with additional salt, pepper, and cayenne pepper.
- About 30 minutes before serving, stir in the chopped fresh sage leaves.
