Bean & Vegetable Soup
Recipe: #21703
November 09, 2015
Categories: Beans, Greek, Gluten-Free, Heart Healthy, High Fiber, Kosher Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, White Beans, more
"Recipe source: Saveur (November 2004) Overnight soaking night included in prep times."
Ingredients
Nutritional
- Serving Size: 1 (230 g)
- Calories 281
- Total Fat - 24.5 g
- Saturated Fat - 3.4 g
- Cholesterol - 0 mg
- Sodium - 49.4 mg
- Total Carbohydrate - 15.4 g
- Dietary Fiber - 4.5 g
- Sugars - 7.3 g
- Protein - 2.6 g
- Calcium - 66 mg
- Iron - 1.2 mg
- Vitamin C - 17.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Drain the soaked beans, rinse under running water and set aside.
Step 2
In a large soup pot heat half of the oil over medium heat. Add the vegetables ( celery - carrots), stir to combine and cook until vegetables are soft (10 minutes).
Step 3
Add beans to the pot and six cups of water. Increase heat to medium high and bring to a boil, skimming any foam that rises to the surface. Reduce heat to medium low and simmer until beans are soft and soup is thick - 2 hours.
Step 4
Season with salt and pepper about 10 minutes before soup finishes cooking.
Step 5
Remove pot from heat and stir in remaining oil.
Tips
No special items needed.