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Prep time
25 minutes
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Cook time
1 hour 30 minutes
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Serves
16
Author Notes
Hearty, filling bean soup perfect for a chilly evening accompanied by a glass of red wine. —nicolelupu
Ingredients
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1
bag of 13 bean soup mix
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6
carrots (peeled and chopped)
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1
yellow onion
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4
stalks of celery (diced)
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3
cloves of garlic (minced)
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2 tablespoons
extra virgin olive oil
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2 tablespoons
tomato paste
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8 ounces
tomato sauce
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1 teaspoon
liquid smoke
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1 tablespoon
maple syrup
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1 tablespoon
tamari
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1 tablespoon
nutritional yeast
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1/4 cup
white wine
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4 cups
low sodium vegetable stock (or broth)
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2 cups
water
Directions
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Soak the beans overnight in cold water and rinse and drain before assembling your soup, set aside.
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In a large dutch oven add the extra virgin olive oil and sauté your onions, carrots and celery until tender about 5 mins. Add in the garlic and cook until fragrant.
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Next add in your liquid smoke, maple syrup, tamari, and nutritional yeast and cook for 1 min.
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Add in the white wine and scrape up any and all browning bits of veggies in your pot. Add the tomato paste, tomato sauce and your beans. Mix to combine.
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Add in the veggie stock and bring to a boil, then reduce the heat and let the pot cook over medium low heat for 1-1 & 1/2 hours adding water as necessary.
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Taste as the soup cooks and add salt and pepper to taste.
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Top with sourdough croutons or toasts and pan fried lemon for brightness.
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