I love this time of year, when there is a chill (vs. humidity) in the air. I also love to make soup – a nice pot that can be heated up when the mood strikes. This bean soup is amazing – I’m not big on the super hammy flavor of the ham bone, you won’t miss it, I promise!

One thing that most recipes agree on is to THROW AWAY THE SEASONING PACKET that comes with the 15 bean soup. Read the ingredients on the packet… enough said.

It’s best if you can soak the beans overnight in cool water. I add a good bit of water above the beans and let them soak IN THE FRIDGE overnight.

The rest of the recipe goes quickly once you chop the onion, mince the garlic, chop the carrots and celery, open the can of diced tomatoes, measure out the cumin, oregano, paprika, cayenne pepper, pepper, salt and parsley and measure the  interesting ingredient… apple cider vinegar (you won’t taste it)!

The ONLY thing I changed, is that I used olive oil vs. coconut oil, and I used chopped tomatoes vs. diced tomatoes that are square and don’t break down. OUTSTANDING! I found this recipe on BudgetBytes.com, click HERE to print the recipe via the BudgetBytes website! While you’re there, see what else they have to offer or see my sticky note version (how I made it) below:

📒 VEGETARIAN BEAN SOUP

INGREDIENTS

• 1 lb. package of 15 bean soup mix (toss the packet of seasoning)
• 2 tablespoons olive oil
• 1 onion (yellow/sweet or white)
• 2 cloves garlic, microplaned or minced
• 4 carrots, chopped small
• 3 ribs of celery, chopped small
• 6 cups water (+ about 2 cups more as it cooks)
• 1- 15oz can chopped tomatoes
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 tablespoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt
• Pepper
• 1/4 cup chopped fresh parsley (or 1 tablespoon dry will work)
• 2 teaspoons apple cider vinegar

INSTRUCTIONS – SERVES 8

Soak the BEANS*** (see note at end on how to speed up this process) the night before by sorting, rinsing and adding to large pot and cover with water. Store in the refrigerator for 8+ hours (I let sit overnight).

When ready to make the soup, drain the beans in a colander and give a good rinse with fresh water – set aside while you prep ingredients.

Microplane the GARLIC and chopped the ONION small, place in a small bowl.

Chop the CARROTS and CELERY small and place in another small bowl.

Measure out spices, place in small bowl.

Open tomatoes and measure water.

Add OLIVE OIL to a heavy bottom soup pot and sauté the ONION, after about 3-4 minutes, add the GARLIC, keep stirring, add more olive oil if needed.

Once the onions have softened a bit, add the CARROT and CELERY to the pot and sauté for about 5 minutes more (or until celery softens).

Add the BEANS to the pot along with 6 cups of WATER. Stir. Place lid on the pot (heat, medium-high) – bring to boil (watch it), then turn the heat down to low or medium-low and let simmer for 90 minutes, stir occasionally. You only want little bubble on the edges you don’t want it to boil! NOTE: this step is where you can add additional water. We like soups not too thick, so I added at least 1.5 – 2.5 cups of additional water – in little bits so that it doesn’t cool the soup down when in the midst of cooking. Use your discretion/preference!

By now the beans should be soft and a bit broken down (cloudy water). Add the can of CHOPPED TOMATOES along with CUMIN, OREGANO, SMOKED PAPRIKA, CAYENNE PEPPER, SALT, PEPPER and PARSLEY to the pot. Stir to combine and simmer about 20 minutes longer.

Add the APPLE CIDER VINEGAR and stir. It’s ready to serve. Great with crusty bread or a nice small salad!

***Note: if you see this recipe and would like to make this today (therefore no time to soak beans overnight), after you clean/rinse beans – add them to a pot with 6 cups of water. Bring to boil for 3 minutes. Then remove from heat, cover and soak for 1 hour (or longer would be better, but one hour will work!) Then rinse, drain beans and start the recipe!

Catch you back here tomorrow!