Bean And Vegetable Soup Recipe

Name: Bean And Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 packet dried beans mixed or any kind you like OR 2,15 oz canned beans - your favorite; 3 tablespoons olive oil; 1 onion large, peeled and finely chopped; 3 cloves garlic minced; sea salt; 1 tablespoon cumin; 1 teaspoon red pepper flakes; 1 sprig fresh rosemary; 1 teaspoon harissa paste optional; 32 ounces vegetable stock; 1 teaspoon red wine vinegar

Servings: persons

1 packet dried beans mixed or any kind you like OR 2,15 oz canned beans - your favorite
3 tablespoons olive oil
1 onion large, peeled and finely chopped
3 cloves garlic minced
sea salt
1 tablespoon cumin
1 teaspoon red pepper flakes
1 sprig fresh rosemary
1 teaspoon harissa paste optional
32 ounces vegetable stock
1 teaspoon red wine vinegar

1
If you're using the dried beans, place them in a LARGE bowl and cover with water. Allow to soak overnight or for at least 12 hours. Rinse really, really well then place in a pot, cover with fresh water and bring to the boil. Reduce to a simmer and allow to bubble away for about an hour.
2
If you're using canned beans skip step number one, just rinse the beans very well and set aside. Place the olive oil in a large pan and add the sliced onions, sprinkle a little sea salt over the onions and saute on a low heat for about 10-12 minutes until golden.
3
Add the onions, carrots, salt, pepper and garlic and saute for a further 5 minutes.
4
Add the rinsed beans along with the cumin, red pepper flakes, rosemary sprig and harissa paste. Stir very well to combine. Add the stock, bring to the boil, reduce to a simmer and cook until the veggies are just tender.
5
Remove the sprig of rosemary. Add a teaspoon of red wine vinegar. Serve with fresh herbs.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 packet dried beans mixed or any kind you like OR 2,15 oz canned beans - your favorite, 3 tablespoons olive oil, 1 onion large, peeled and finely chopped, 3 cloves garlic minced, and more.

Yes, Bean And Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean And Vegetable Soup

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