It’s finally chilly outside! If you soup weather and soup, try my hearty, nutrition-pact, two bean veggie soup. It’s perfect for Meatless Monday or, save it for another time. We lived off of the flavorful leftovers for days. Serve it with a crusty bread. Here’s my favorite bread recipe if you want to try baking it yourself. If I have it on hand, I’ll often toss spinach or kale into a soup, so feel free to add a handful or two of that, too, if you are flush with greens. Bon appétit!
6
servings1
hourIngredients
1 stalk celery, minced
4 medium or large carrots, one minced and three sliced
1/2 white onion, minced
1 tablespoon extra-virgin olive oil for sauté and some for drizzling
1 pat butter
1 large or two small cloves of garlic, minced
1 8-ounce can yellow corn, drained
1 8-ounce can kidney beans, drained and rinsed
1 8-ounce can black beans, drained and rinsed
8 butter gold potatoes or red boiling potatoes
2 tablespoons chopped fresh basil, reserve a tablespoon for garnish
1 tablespoon dried thyme
2 tablespoons apple cider vinegar
6 cups water
salt and pepper to taste
Directions
- Begin by making a mirepoix (Check out this Martha Stewart article if you aren’t familiar, but it’s a lot like the Holy Trinity.)
- Heat olive oil and butter in a large stock pot.
- Place mirepoix in pot and sauté (or sweat) for about 5 or 10 minutes, or until vegetables soften.
- Add garlic and sauté for about 12 seconds or until it “blooms,” (becomes fragrant).
- Add water, sliced carrots and whole potatoes and bring to a boil.
- Cook for about 10 minutes.
- Add remaining ingredients, turn heat to medium or low and simmer uncovered for about 30 to 40 minutes to allow flavors to mix and mingle.
- If you want it a little thicker, smash the beans against the side of the pot a few times.
- Laddle into soup bowls, drizzle with olive oil, top with a pinch or so of basil if desired and add a little salt and pepper to taste.
Notes
(Note: An earlier version of this post published on this site in April of 2020.)
