1 1/2 cup Bob’s Red Mill 13 Bean Soup (dried beans)
2 medium yellow onions, chopped
2 carrots, peeled and sliced
2 celery stalks chopped 1 cup of green beans chopped 3 cloves garlic, minced
1 28oz can diced tomatoes (or ) 2 large tomatoes chopped
2 cups water / vegetable broth
1 bay leaf
1 tablespoon cumin powder
1 tablespoon coriander powder
1/2 tablespoon chili powder / paprika
1 large sprig fresh rosemary
1 tablespoon Italian seasoning
extra virgin olive oil
Salt to taste
- Soak the beans the previous night or early in the morning.
- Pressure cook the beans for 2 whistles ( approx. 10 minutes).
- Heat a large pot over medium, add olive oil. Once the oil is heat, add garlic. Saute for 30 seconds and immediately add chopped onions. Saute for about seven minutes just until the onion starts to brown.
- Add celery, beans, carrots and cook for couple of minutes. Add tomatoes and the seasonings. Give it a good stir before adding the broth and the beans. Stir again and bring to a simmer. Allow it to simmer for about 30 minutes or so until the veggies are cooked. This soup is intended to end up with the consistency of a chili but if you feel like you’re losing too much broth simply add a little more and cover the soup while it finished cooking. Discard the bay leaf. Season to taste, transfer to bowls and sprinkle with fresh parsley before serving.