mixed bean soup

mixed bean soup

last night for dinner, I made a vegetarian version of this recipe I spotted on Bliss last week.  it’s quite possibly the best soup I’ve made in a long while.  you can see the meat lovers version on Bliss, but here’s what I did:

Mixed Bean Soup
2 Tablespoons olive oil
3 garlic cloves, minced
1 onion chopped
3 medium carrots, diced
2 celery stalks, diced
1 bunch of rainbow chard, inner vein removed and chopped
1 quart (32 ounces) diced tomatoes
2 tsp paprika
1 large bay leaf
1 rounded tablespoon pickling spice, placed in a spice sachet {see note below*}
2 cups of mixed dried beans, I used red kidney beans and black-eyed peas {see note below**}
4 – 5 cups of veggie broth
salt and black pepper to taste

in a large stock pot or Dutch oven, heat olive oil and saute the onion for a few minutes until they become tender.  add the garlic and saute for another minute, then add carrot and celery and let cook for five minutes or so.  cook until the vegetables become slightly soft.

add the tomatoes, water, beans, paprika, bay leaf and pickling-spice sachet.  bring to a boil, then reduce to medium-low and let simmer for thirty minutes or until beans are tender.  during last ten minutes of cooking, stir chard into soup.

serve with cooked quinoa, crusty bread and a small splash of cream on the top.

*I put the pickling spice into a tea strainer and just left it in the soup while it was cooking.  worked like a charm!

**I soaked 1 cup of each red kidney beans and black eyed peas together in 5 cups warm water for approx 8 hours.  if you’re short on time, you can just use one can of each.


11 Responses to “mixed bean soup”

  1. Johanna said:

    This looks so great, especially on a cold day like today. I also love that pretty plate beneath the bowl. Where is it from?

  2. julia said:

    yum! i’ve been looking for new soup recipes…

  3. CHar said:

    YUM…makes me want to SOUP tonight:-)

  4. Belinda said:

    This is definitely being added to the dinner rotation at my place! I love a good soup involving legumes.

  5. rebecca s. said:

    this looks so good! thanks for sharing this recipe, i will definitely give it a go.

    you have probably already tried it but, ina’s white bean soup with rosemary is terrific, especially with added spinach or swiss chard on top.

  6. Gloria said:

    this would be amazing with a hunk of crusty bread – yum!

  7. Carolina said:

    that looks amazing!! definitely bookmarking this recipe! thanks for sharing.

  8. Sarah in Indiana said:

    That looks delish. I’m bookmarking it to try soon. I don’t think I ever would have thought to use pickling spice in a soup.

  9. Ilmarie said:

    I’ve tried it and it is great! Good to heat you up when the cold comes to you.

  10. Joy said:

    It was delicious, easy to make with a quick home cooked vegetable stock… and even better on day two. I love the texture and crunch of the chopped chard vein. Thank you for introducing me to a new favorite!