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Vegie Bean Soup		

Produce needed: Onion, garlic, carrots, celery, parsley, tomatoes

 

2 TBS. extra virgin olive oil

1 lg. onion, chopped

2 cloves garlic, minced

3 large carrots, sliced

3 ribs celery, sliced

small clump fresh parsley, chopped

4 tomatoes, chopped

1 tsp. fresh ground pepper

˝ tsp. sea salt

pinch cayenne pepper

4 cups. Organic chicken or Vegetable broth

1 small bag 3 or 15 bean mix (soaked and drained)

 

In large pot over medium heat sauté onion, garlic, carrots and celery in hot olive oil 

for 5 minutes, then add tomatoes and parsley and bring to boil, stirring often. 

While this mixture is cooking, bring beans to a boil.  

Drain off water from beans then add beans and  broth and season with salt and peppers.   

Cook on low heat, stirring occasionally until beans and veggies are tender (Approx. 2-3 hours).

(For a quicker version, 3-15 ounce cans of beans of your choosing can be substituted)

 

HINT:  The type of cayenne pepper you use will determine how much you put in.  

Bulk cayenne can be much fresher and stronger as opposed to standard grocery store 

bottled types.  I definitely prefer it for taste and kick, but use with caution!





 











This recipe provided courtesy of Fresh Abundance!

www.freshabundance.com

509-533-2724