Vegetable Bean Soup
Hearty vegan soup / stew
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.