Hearty 13 Bean Soup – soup – Hope you will like this one also, it is one of the best soup. View the video also if available, and feel free to comments, share.
Vegeterian Tips: If you are going to a gathering with all your meat lover friends such as a barbeque or pig roast, bring your own veggie burger to place on the grill. You can also make your own veggie kabobs with fresh vegetables and tofu. Just make sure to bring enough, as most people will want to try and probably like what you are eating!
Ingredients (use vegan versions):
- 1.5 pounds 13 dry-bean mix
- 2 medium potatoes (I used yukon gold), diced (1/2″ cubes)
- 4 large carrots, sliced
- 1 medium bunch celery, sliced
- 2 medium-large yellow onions, diced
- 4-5 medium cloves garlic, minced
- 1 bunch kale sliced (I used half red and half green)
- 1/2 package (~6 oz) firm tofu drained and diced (1/2″ cubes)
- 2 14.5 oz cans undrained tomato product (diced, stewed, crushed, etc.)
- 6-8 cups good strong (preferably homemade) vegetable stock (should have a good color to
- it, nice dark brown)
- 1/2 – 1 tablespoon olive oil
- 2 large bay leaves
- heavy dash oregano & basil
- salt and pepper (more if your stock is watery)
Directions:
Rinse and soak 13 bean mix overnight
covered with cold water. Drain water
and set aside.
Heat oil in large stock pot over medium
heat (hot enough to sauté). Add onions
and stir, cooking 3-5 minutes until soft
but not brown. Add garlic, bay leaves,
and spices and stir, cooking another 2
minutes. Add bean mix (drained) and
stir for a minute. Add vegetable broth
and bring to a boil, then cover and tur
down to a simmer.
Let simmer for about an hour, stirring
occasionally. When the beans are just
starting to soften (are edible but still
a bit crunchy…should be at this
point), add the carrot, celery, and
potatoes and stir.
If too much liquid has boiled off, feel
free to add more stock or water. Bring
back to a simmer and let simmer covered,
stirring occasionally, for another 30
minutes or until the potatoes are
getting tender.
Now add the kale, tofu, and tomatoes
(with their juices) and stir through.
Simmer for another 5-10 minutes covered,
until the kale has wilted and the tofu
is heated through.
Taste, and season to taste, salt and
pepper, whatever spices you feel like,
and serve, preferable with a good
crunchy french bread.
When I made this, it made a massive
amount of soup, so cutting the recipe i
half wouldn”t be a bad idea. Unless
you”re cooking for a large group, i
which case it could be perfect.
Serves: Lots (Almost a full stock pot)
Preparation time: 2-3 hours.
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