-
Prep time
25 minutes
-
Cook time
1 hour 30 minutes
-
Serves
16
Author Notes
Hearty, filling bean soup perfect for a chilly evening accompanied by a glass of red wine. —nicolelupu
Continue After Advertisement
Ingredients
-
1
bag of 13 bean soup mix
-
6
carrots (peeled and chopped)
-
1
yellow onion
-
4
stalks of celery (diced)
-
3
cloves of garlic (minced)
-
2 tablespoons
extra virgin olive oil
-
2 tablespoons
tomato paste
-
8 ounces
tomato sauce
-
1 teaspoon
liquid smoke
-
1 tablespoon
maple syrup
-
1 tablespoon
tamari
-
1 tablespoon
nutritional yeast
-
1/4 cup
white wine
-
4 cups
low sodium vegetable stock (or broth)
-
2 cups
water
Directions
-
Soak the beans overnight in cold water and rinse and drain before assembling your soup, set aside.
-
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.
-
Next add in your liquid smoke, maple syrup, tamari, and nutritional yeast and cook for 1 min.
-
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.
-
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.
-
Taste as the soup cooks and add salt and pepper to taste.
-
Top with sourdough croutons or toasts and pan fried lemon for brightness.
See what other Food52ers are saying.