Multi-Bean Soup

1 (20 ounce) package 15-bean soup mix (seasoning packet not used)

OR

1 (20 ounce) package 10-bean soup mix (seasoning packet not used)

2 tablespoons olive oil, or more as needed
1 large onion, diced
12 carrots, peeled and chopped, or more to taste
15 crimini mushrooms, sliced, or more to taste
7 stalks celery, chopped, or more to taste
6 leaves dinosaur kale, chopped
4 leaves red Swiss chard, chopped
3 large cloves garlic, minced
12 cups vegetable broth
2 bay leaves
1 teaspoon dried rosemary
1 teaspoon dried basil or even better, chopped basil from Tower Garden
salt and ground black pepper to taste

DIRECTIONS:

.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.

CONFESSION:  I don’t like beans.  I LOVE BEANS.  However, I always rinse them off, either dry or from the can, before I cook them.  Then they don’t speak to me later.

2nd CONFESSION:  If you have never tried crimini mushrooms, you are in for a taste treat sensation. 

See article on crimini mushrooms elsewhere on this site.

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