Plant-Based Thirteen Bean Soup
Check out this healthy and hearty 13 bean soup recipe with a delicious mix of fresh vegetables for a spoonful of color in every bite. The perfect soup for any vegetable lover; full of nutrients, protein and fiber. Plus it’s incredibly easy to prepare!
Ingredients:
2 cups - dry bean mix - 13 bean variety
1 cup chopped onion
2 stalks celery, diced
2 large carrots, diced
1 cup thinly sliced, stemmed kale
2 cloves garlic, minced
6 cups of vegetable broth, more if you like a lot of broth (I prefer thicker soups)
1 - 14 oz can fire-roasted diced tomatoes
1 tsp dried thyme, crushed
1 tsp smoked paprika
1 bay leaf
3 heaping Tbsp Chicken Style Seasoning Blend or Nutritional Yeast
Black Pepper - a couple of grindings
Instructions:
Rinse beans and place in a large bowl and cover with water. Let soak overnight. Drain.
Add the soaked beans to a large pot along with vegetable both and remaining ingredients.
Bring to a boil; reduce heat to a simmer and let simmer for about 1 - 1 1/2 hours or until beans are tender. Add additional vegetable broth as needed so the consistency is to your liking.
For variety you can add diced sweet potato or even diced green pepper. Use your imagination with whatever vegetables you have on hand!
