Bob's 13-Bean Soup

Hearty, healthy and filled with fiber - 12 g per 1/4 cup serving



Ingredients

  • 2 1/2 cups Bob’s Red Mill 13-Bean Soup Mix*

  • 2 onions, chopped

  • 6 medium carrots, chopped or grated

  • 5 medium celery sticks, chopped

  • 6 garlic cloves, minced

  • 6 cups vegetable broth, or water

  • 1 18 oz jar chopped tomatoes

  • 2 tsp cumin

  • 2 tsp dried thyme

  • 2 tsp salt (or less if the vegetable stock is salted) 

  • 2 bay leaves

  • Freshly ground black pepper

  • Dash of olive oil



Instructions

  • Cook beans in Instant Pot with vegetable stock - cook for 20 min on high and let it naturally warm down for 30 min or cook beans on the stovetop following package instructions

  • Saute onions in dash of oil until translucent - about 10 min

  • Add carrots and celery and saute for another 5 min

  • Add garlic and saute for 1 min

  • Add tomatoes and spices and let simmer for 15 min

  • Mix in the beans and liquid and let it cook through for 10 min

  • Serve as is or add any greens to wilt, topped with Vegan Parmesan



Notes

  • Serves 8

  • I usually use all the contents of the packet (4 cups), either up the other quantities and freeze the soup or just freeze the beans for use in burgers and other dishes

  • List of 13 ingredients in package: Navy Beans, Small Red Beans, Pinto Beans, Black-eyed Peas, Baby Lima Beans, Yellow Split Peas, Green Split Peas, Lentils, Great Northern Beans, Black Beans, Large Lima Beans, Red Lentils, Red Kidney Beans, Garbanzo Beans

*Please Note:  I only recommend products I like and use and do not receive any compensation for any product endorsements made on this site.