Mixed Bean Vegetable Soup Recipe – American Special
Warm and comforting, Mixed Bean Vegetable Soup is ideal for chilly days or whenever you crave a healthy meal. This delicious soup features a variety of beans mixed with vibrant vegetables, resulting in a delightful blend of textures and flavors. Packed with protein and fiber, it’s a tasty way to boost your plant-based intake. Simple to prepare and perfect for batch cooking, this soup will warm your soul and nourish your body. Enjoy it on its own or with a slice of crusty bread—it’s bound to become a beloved staple 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: Overnight soaking helps reduce cooking time and makes beans easier to digest.
Vegetable Variations: Feel free to add or substitute with your favorite vegetables like kale, spinach, or sweet potatoes.
Storage: 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.
