AVEGAN 13 BEAN SOUP

Ingredients:
1 pound of dried 13 bean mix
1 large onion, chopped
4 cloves of garlic, minced
2 large carrots, peeled and diced
2 stalks of celery, diced
1 can of diced tomatoes (14.5 oz)
1 tbsp of tomato paste
1 tsp of smoked paprika
1 tsp of cumin
1 bay leaf
8 cups of vegetable broth
Salt and black pepper to taste
2 tbsp of olive oil
Fresh parsley, chopped (optional)
Instructions:
Rinse and sort the dried beans, then soak them overnight in a large bowl of water.
Drain the beans and rinse them again. Set them aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté for 5 minutes, or until the onions are translucent.
Add the diced carrots and celery, and cook for another 5 minutes.
Add the diced tomatoes, tomato paste, smoked paprika, cumin, and bay leaf, and stir to combine.
Pour in the vegetable broth and the soaked beans. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the beans are tender.
Season the soup with salt and black pepper to taste.
Serve hot, garnished with fresh parsley if desired.
This soup is a great source of protein, fiber, and nutrients, and it’s perfect for meal prep or freezing in individual portions for later use. Enjoy!AVEGAN 13 BEAN SOUP: SUPER CHEAP! RECIPE
Ingredients:
1 pound of dried 13 bean mix
1 large onion, chopped
4 cloves of garlic, minced
2 large carrots, peeled and diced
2 stalks of celery, diced
1 can of diced tomatoes (14.5 oz)
1 tbsp of tomato paste
1 tsp of smoked paprika
1 tsp of cumin
1 bay leaf
8 cups of vegetable broth
Salt and black pepper to taste
2 tbsp of olive oil
Fresh parsley, chopped (optional)
Instructions:
Rinse and sort the dried beans, then soak them overnight in a large bowl of water.
Drain the beans and rinse them again. Set them aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté for 5 minutes, or until the onions are translucent.
Add the diced carrots and celery, and cook for another 5 minutes.
Add the diced tomatoes, tomato paste, smoked paprika, cumin, and bay leaf, and stir to combine.
Pour in the vegetable broth and the soaked beans. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the beans are tender.
Season the soup with salt and black pepper to taste.
Serve hot, garnished with fresh parsley if desired.
This soup is a great source of protein, fiber, and nutrients, and it’s perfect for meal prep or freezing in individual portions for later use. Enjoy!