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Classic 15 Bean Soup

Name: Classic 15 Bean Soup
Total time: 90 min
Ingredients: 1 pound 15-bean mix; 1 medium onion, diced; 2 cloves garlic, minced; 2 medium carrots, diced; 2 celery stalks, diced; 1 can diced tomatoes (14.5 oz); 1 teaspoon paprika; 1 teaspoon cumin; 1 teaspoon chili powder; 1 bay leaf; 6 cups vegetable broth; 2 tablespoons olive oil; Salt and pepper to taste

90 min 281 kcal per serving Medium

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Ingredients

4 Servings

15-bean mix1 pound
onion1 medium
garlic2 cloves
carrots2 medium
celery stalks2 stalks
diced tomatoes14,5 oz
paprika1 teaspoon
cumin1 teaspoon
chili powder1 teaspoon
bay leaf1 leaf
vegetable broth6 cups
olive oil2 tablespoons
saltto taste
pepperto taste

Instructions

1
Rinse and sort the 15-bean mix, removing any debris.
2
In a large pot, heat the olive oil over medium heat.
3
Add the diced onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are tender, about 5-7 minutes.
4
Add the rinsed beans, diced tomatoes (with their juice), paprika, cumin, chili powder, bay leaf, and vegetable broth to the pot.
5
Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 2-3 hours, or until the beans are tender.
6
Stir occasionally and add more broth or water if needed to keep the beans submerged.
7
Once the beans are tender, season the soup with salt and pepper to taste.
8
Remove the bay leaf before serving.
9
Serve hot and enjoy your Classic 15 Bean Soup!