Forever Cookbook
Lunch

Bean Soup

By • Published

Prep Time 15 min
Cook Time 35 min
Total Time 50 min
Servings 6

A hearty and comforting bean soup packed with vegetables and savory herbs.

Bean Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 4 cups chicken or vegetable broth
  • 1 can (15 ounces) diced tomatoes, undrained
  • 2 cans (15 ounces each) mixed beans, drained and rinsed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 bay leaf
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Step 1: Heat the olive oil in a large pot over medium heat.
  2. Step 2: Add the chopped onion and cook until translucent, about 5 minutes.
  3. Step 3: Stir in the minced garlic, sliced carrots, and celery, and cook for another 3 minutes.
  4. Step 4: Pour in the chicken or vegetable broth and add the diced tomatoes with their juice.
  5. Step 5: Add the mixed beans, dried thyme, dried oregano, salt, pepper, and bay leaf.
  6. Step 6: Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.
  7. Step 7: Remove the bay leaf and stir in the chopped parsley before serving.

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