This soup is very light, filling and healthy. Be aware that it doesn’t contain any salt. I made it this way so that we could top the soup with grated Parmesan cheese. Yum, melty cheese!
I also served this soup with a side of toasted & buttered multi-grain bread.
And how cute is the silverware!?!? I found them at World Market and just had to get them! ….of course, I had to look around more so that I could use my $10 off $30 coupon. I never shop at World Market without one of these. Nothing like getting things at 33.33% off! And you’ll get even more savings when you purchase things that are on sale! I always head straight to the ends of the aisles, in the shadows of World Market (especially in the chocolate, pasta and baking sections) to find the best deals! Yum!
Hearty Vegetable Winter Soup
adapted from Sally Cameron
- 1 cup dry black eyed peas, garbanzo beans, and great northern beans (or 3 cups of your preferred beans)
- 2 tablespoons olive oil
- 1 large onion, diced
- 6 garlic cloves, minced (about 3 tablespoons)
- 1 cup diced carrots (about 3 carrots)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 ( 15 oz) cans unsalted diced tomatoes
- 16oz kale, chopped
- 4 cups no salt added vegetable broth
- In a large pot, add the beans and cover with water until almost to the top.
- Let sit overnight (8-12 hours).
- Drain and rinse the beans, discarding of the used water.
- Fill the pot again with the beans and water.
- Bring to a boil.
- Put the heat down to low and let the beans simmer with the lid slightly off the pot for about 2 – 2 1/2 hours.
- Save about 1-2 cups of the water used in cooking the beans and set aside.
- Divide the beans in half, placing one half in a bowl and one half in the food processor.
- Purée the half of the beans in the food processor with a little water from cooking the beans.
- Meanwhile, in the large pot used to cook the beans, add the olive oil and heat on medium-high heat.
- Sautée the onions in the olive oil until transparent.
- Add the carrots, garlic, pepper and red pepper flakes. Cook until tender.
- Add the tomatoes and kale and simmer for about 10 minutes.
- Add the puréed beans to the pot and stir.
- Add the whole beans and enough vegetable broth to make the soup the consistency desired. (I used all 4 cups).
- Simmer the soup until ready to eat.
Servings: around 10