Vegetarian Bean Soup Food

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 15 BEAN SOUP

Steps:

• Soak beans overnight, or at least 8 hours. Drain and rinse.
• Cook beans in water until just tender by simmering on the stove in 2 qts. water for 1 1/2 hours. (Can also cook in slower cooker or pressure cooker.).
• Shortly before the beans are done, saute onion and garlic in oil until slightly brown.
• When beans are done, drain half the cooking water.
• Add all remaining ingredients and simmer, uncovered, for 40-60 minutes, stirring occasionally. Adjust seasoning to taste.
• Serve with crusty bread or popovers.

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.

VEGETARIAN BLACK BEAN SOUP

Steps:

• On a cookie sheet, sort the black beans, removing any rocks, and wash the beans. Place the beans in a saucepan and cover with water. Bring to a boil and cook for about 1 hour. Drain beans and rinse. Return to the saucepan and cover with fresh water and cook another 4 to 5 hours, until tender, adding more water as necessary.
• Once beans are tender, stir in mire poix of onion, carrot, celery, and garlic. Cook until vegetables are tender. Season with salt, pepper and cumin, to taste. Stir in the sherry.

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.

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.

VEGETARIAN BLACK BEAN SOUP

Steps:

• Soak beans overnight; drain.
• In a large soup pot, heat oil. Add in garlic, onion, red peppers, celery, celery leaves and carrots. Cover and cook for about 10 minutes, until veggies start to soften.
• Add water, bay leaves, canned tomatoes, salt, pepper, cumin, oregano and cilantro. Bring to a boil. Add drained black beans.
• Bring to a boil and then reduce heat and simmer for about 2 hours or until beans are tender.
• Discard bay leaves and serve.