Eight Bean Soup
Written by Rachel, Posted in Beans, Dinner, Gluten Free, Legumes, Low Carb, Main Dishes, Soups, Vegan, Vegetables, Vegetarian
Eight Bean Soup
Recipe Type: Soup, Main, Dinner
Author:
Prep time:
Cook time:
Total time:
Serves: 2-4
Eight different kinds of dried beans are soaked overnight, rinsed, then simmered for hours and hours on the stove. They make up this creamy soup and are complimented by flavors like lemon, balsamic vinegar, parsley, and garlic.
Ingredients
- 1 T olive oil
- 4 C dried 8 bean mixture, soaked overnight, and rinsed
- 1 large shallot, chopped
- 1 carrot, chopped
- 2 cloves garlic, diced
- pepper, to taste
- pinch cayenne
- pinch ginger
- 1 bay leaf
- 3 T balsamic vinegar, divided
- 4 C stock (chicken, veggie, or beef)
- 4 C water
- 4-6 C stock or water, as needed
- 2-3 T lemon juice
- 1/2 to 1 t salt
- 1 T dried parsley
Instructions
- Heat soup pot. Add oil. Add shallot, carrot, garlic, and beans. Stir and cook 1 minute. Add pepper, ginger, cayenne, bay leaf, 1 1/2 T balsamic vinegar, 4 C stock, and 4 C water. Bring to a boil, then reduce heat to a simmer (medium-low heat) and cook for 4-5 hours, or until beans are tender. Check every 30 minutes, stirring and adding more liquid as needed, about 4-6 C in total.
- Add parsley, lemon juice, salt, and remaining balsamic vinegar. Cook 10 minutes. Taste and adjust seasoning and lemon juice as needed.
Notes
Delicious with Cornbread and a citrusy beer! For vegetarian or vegan, use a vegetable stock.
