Soup: 7 Bean Soup from 10 Cans
Ben Lang
ingredients
Ingredients- 3 tablespoons olive oil
- 2 stalks celery, diced small
- 2 carrots, diced small
- 1 large white onion, diced
- 3 cloves garlic, minced
- 1 15.5-oz can each of:
- chickpeas
- pinto beans
- black beans
- small white beans
- blackeyed peas
- pigeon peas (found in Mexican grocery stores)
- dark red kidney beans
- 2 14-ounce cans of Vegetable Broth
- 1 28-ounce can of fire roasted plum tomatoes
- 2 tablespoons dried oregano
- 1/4 cup light soy sauce or to taste
- XL stockpot or dutch oven
directions
- 1
In a LARGE stock pot or dutch oven, heat the oil over medium heat until it shimmers. Add the onion, carrots, celery and garlic and sautée for three-five minutes until everything starts to soften.
- 2
Mash up the canned tomatoes then add them to the oil and vegetables. Add the beans, without draining and stir to combine well. Add the stock, oregano, and soy sauce and stir well again.
- 3
Bring to a boil, then reduce to a low simmer for 30 minutes before serving, stirring occasionally.
Source: Too Many Chefs
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