Vegetarian 15-Bean Soup
A hearty, vegetarian soup perfect for warming the belly on a rainy day. My first foray into making a completely vegetarian soup, and I can say I didn’t miss the meat component at all! Goes great with a crusty bread. Good for a large gathering of people or for plenty of leftovers! My original recipe yields a large pot of soup, so I always share with my parents and still have plenty left over for lunch or dinner the next day. Please note it is important to add salt with or before the beans so that the beans can absorb some of the salt, otherwise they can taste a little bland. The soup gets better with a little time and tastes awesome the next day.
INGRIDIENT
DIRECTION
Step: 1
Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
Step: 2
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.
Step: 3
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.
NUTRITION FACT
Per Serving: 159 calories; protein 8.6g; carbohydrates 25.9g; fat 2.3g; sodium 401.3mg.
The name of “stew” can process to 2 time a dish and a cooking method. Stewing makes not fast cooking piece of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it makes have a few piece of differences. The meat is chopped into few of pieces instead of being cooked all of it , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.
Stew has a reputation for being a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.
