Mixed Bean Vegetable Soup Recipe – American Special
Mixed Bean Vegetable Soup is a wholesome and satisfying dish that combines a variety of beans with an array of fresh vegetables. This hearty soup is not only delicious but also packed with protein and fiber, making it a nutritious choice for any meal. The combination of beans and vegetables creates a rich and flavorful broth that is both comforting and filling. Whether you’re looking for a cozy dinner or a meal prep option for the week, this soup is sure to become a favorite in your kitchen.
- Prep Time15 min
- Cook Time3 hr
- Total Time3 hr 15 min
Bean Mix:
- 1 cup (dried 13-bean mix)
Vegetables:
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes (with juice)
Broth:
- 6 cups vegetable broth
Spices:
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Optional:
- Fresh parsley or cilantro for garnish
How to make Mixed Bean Vegetable Soup :
Prepare the Beans: Rinse and soak the 13-bean mix in water overnight. Drain before using.
Sauté Vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5-7 minutes until softened.
Add Garlic and Peppers: Stir in the garlic and bell pepper, cooking for another 2-3 minutes until fragrant.
Combine Ingredients: Add the drained beans, diced tomatoes, zucchini, vegetable broth, and all spices (cumin, smoked paprika, thyme, bay leaf). Stir well.
Simmer: Bring to a boil, then reduce heat to low. Cover and let simmer for 1.5 to 2 hours, or until beans are tender. Stir occasionally, and add more broth or water if needed.
Season: Taste and adjust seasoning with salt and pepper.
Serve: Remove the bay leaf before serving. Garnish with fresh parsley or cilantro if desired.
Recipe Notes :
Soaking Beans: Soaking the beans overnight helps to reduce cooking time and makes them easier to digest.
Vegetable Variations: Feel free to add or substitute with your favorite vegetables like kale, spinach, or sweet potatoes.
Storage Tips: This soup stores well in the refrigerator for up to 5 days and can be frozen for up to 3 months.
Protein Boost: For added protein, consider stirring in some cooked lentils or chickpeas before serving.
