Kristina's Veggie Bean SoupSubmitted by: KRISTINA_BROOKE
IntroductionI made this soup on a rainy day using all the veggies that I had in my fridge. I would have added corn if I had any. I made this soup on a rainy day using all the veggies that I had in my fridge. I would have added corn if I had any.
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
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
Recipe submitted by SparkPeople user KRISTINA_BROOKE.