This soup is very flavorful. When I have several partially-filled bags of various dried beans, I mix them all together and store them in glass jars. Then I use them up when I’m in the mood for a hearty soup. Any assorted beans will work such as garbanzo, pinto, lima, kidney, northern, or black.

Mixed Bean Soup (Vegan)

1 lb. mixed beans (I use 5-7 different beans), soaked overnight
1 onion, chopped
4 carrots, chopped
4 cloves garlic, chopped
2 vegetable bouillon cubes
2 bay leaves
2 Tbsp. light olive oil
1 Tbsp. vegetarian beef-style seasoning (I use Frontier brand)
salt to taste
Mrs. Dash garlic (a couple shakes)
1 packet George Washington broth (opt.)

Make sure your dry beans have been soaked the night before. Rinse, drain, and set aside.

Place chopped onion, carrots, and garlic in a soup pot along with the soaked beans; cover with water about an inch above the beans and vegetables. Add the bay leaves and olive oil.

Cook 2-3 hours on stove top until beans are tender. You may need to add more water as the beans cook. When beans are tender, add bouillon cubes and salt, but not before, as this will toughen the beans and they will take longer to cook.

Just before serving, remove bay leaves and puree about half of the soup in a blender; return to pot. Heat through to thicken the soup. Adjust seasonings to taste. This is a very hearty and satisfying soup. Enjoy with salad and bread.

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