Savory Harvest Bean Soup
A hearty and flavorful bean soup perfect for fall, combining a medley of beans with seasonal vegetables and aromatic herbs. Ideal for a cozy family dinner, this soup is rich in nutrients and easy to prepare.
Prep time: 20 minutesCook time: 1 hour 15 minutesServes: 6
Ingredients
1 cup dried kidney beans
1 cup dried black beans
4 cups vegetable broth
2 tablespoons olive oil
1 large onion, chopped
2 carrots, diced
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
1 tablespoon lemon juice
Chopped parsley for garnish
Instructions
1. Rinse and soak the kidney beans and black beans overnight.
2. In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery; sauté until vegetables are tender.
3. Stir in garlic, thyme, rosemary, and bay leaf; cook for 1 minute until fragrant.
4. Add the soaked beans and vegetable broth to the pot; bring to a boil.
5. Reduce heat to low, cover, and simmer for 60-75 minutes, or until beans are tender.
6. Remove bay leaf. Stir in lemon juice, salt, and pepper. Adjust seasoning to taste.
7. Serve hot, garnished with chopped parsley.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat gently on the stove over low heat, stirring occasionally until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
