Vegetarian 17 Bean Soup Recipe 425 Recipes

NOURISHING WHITE BEAN SOUP

Steps:

• Het the olive oil in a large Dutch oven.
• Add the onion, carrots and celery and sauté for about 5 minutes until softened. Add the garlic and sauté for another minute or two.
• Stir in the Italian herbs
• Add the beans, rosemary sprig and bay leaf
• Pour in the vegetable broth.
• Cover and simmer on low heat for about 20 minutes.
• Discard bay leaf and rosemary sprig
• Using a stick blender blend the soup until it's smooth and creamy.
• Season with freshly ground black pepper and sea salt.
• Serve with a drizzle of olive oil, some parmesan cheese and torn croutons.

VEGETARIAN 17 BEAN SOUP RECIPE - (4.2/5)

Steps:

• Quick soak dried beans: cover beans with triple their volume of water in a stockpot. Bring to a boil, lower heat to medium, and cook uncovered for 2 minutes. Remove stockpot from heat and let beans soak for 1 hour. Meanwhile, dice bell pepper, celery,chili and onion, chop carrots, and mince garlic. After 1 hour, rinse and drain beans in a colander. Saute onion,celery, chili, pepper, carrots, and garlic with Italian seasoning and salt in a large stockpot for about 7-8 minutes. Pour broth, 4 cups water, beans, diced tomatoes (with juice), basil, and oregano in stockpot. Heat over med-high and bring to a light boil. Reduce heat to med-low and simmer covered for about 1 hour or until desired tenderness. Salt/pepper to taste.

VEGGIE BEAN SOUP

Steps:

• In a large saucepan, saute the onion, celery and carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. Discard bay leaf.

VEGETARIAN 15-BEAN SOUP

Steps:

• Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Heat olive oil in a stockpot over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes.
• Pour broth over vegetable mixture and bring to a boil; reduce heat and add bay leaves, rosemary, basil, salt, and pepper. Add beans and simmer soup until beans are softened, 1 1/2 to 2 hours.

VEGETABLE-BEAN SOUP

Steps:

• In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

CONTEST-WINNING BLACK BEAN SOUP

Steps:

• In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.

BLACK BEAN VEGETARIAN SOUP RECIPE BY TASTY

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and chili powder and cook until fragrant, about 3 minutes.
• Add the tomatoes, black beans, water, salt, and pepper and let simmer for about 20 minutes.
• Use an immersion blender to puree the soup until slightly chunky, or transfer half of the soup to a blender and puree, then transfer back to the pot.
• Ladle half of the soup into a bowl and garnish with red onion, cilantro, and a lime wedge. Store the remaining soup in the fridge.
• Enjoy!

VEGETARIAN WHITE BEAN SOUP

Steps:

• In a large saucepan, saute the zucchini, onion, celery and carrot in oil for 5-7 minutes or until crisp-tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.