Soup / Sauce / Gravy Vegan

Vegetable Bean Soup

Hearty vegan soup / stew with southwestern spices.

Vegetable Bean Soup

Hearty vegan soup / stew
Course Soup
Cuisine American
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Author David Squire

Ingredients

  • 2/3 bunch of celery sliced
  • 1 large white onion diced
  • carrots chopped fine (roughly equal volume to the celery)
  • 1/4 cup minced garlic

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  • 2 14oz cans diced tomatoes undrained
  • 2 cans black beans
  • 2 cans navy beans
  • 1 can pinto beans
  • 1 can light red kidney beans
  • 32 oz Trader Joe's vegetable stock (one box)

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  • 1 T cumin
  • 1 to 2 T Cholula It should have a bit of heat but not too much.
  • 1 T dried oregano
  • 1 T dried thyme
  • 2 t black pepper
  • Salt to taste. Probably more than you think.

Instructions

  • Saute carrots, celery, and onion in olive oil until soft but not brown. Two-thirds of the way though the saute, add the garlic. (It doesn't need to saute as long as the other vegetables.)
  • Add beans, tomatoes, and stock. The beans should be drained but not rinsed. No need to go crazy with the draining -- just dump off any excess liquid that's at the top of the can.
  • Add cumin, cholula, oregano, thyme, pepper, and salt.
  • Simmer over medium-low heat for two hours or so, stirring occasionally, until the soup thickens slightly and the flavors come together.