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
Ingredients
- 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
How-To
- 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
i love those spoons! i seriously could make soup all the time. i feel like it lasts so long and i really enjoy eating it! this is a great, healthy recipe!
😀 I know, I love having all of that left over soup. And it just seems to taste better and better every day! Plus, you just can’t beat soup in the wintertime.
This soup looks so good!
Thank you Cherine! It is delicious! You should give it go! 😀
I love how delicious and healthy this looks and sounds. The parmesan sprinkle photo is great! Your spoons are awesome, I need to get me to World Market asap. Just gotta stay away from the tempting sweets aisle;)
Thank you! And, I try my hardest to stay away from the sweet aisle, but I think it’s a subconscious thing that always leads me back to it. 😉
the kale makes this soup look delectable! I love a cozy winter soup
Meeee too! So cozy. That is the perfect word to describe this soup. 🙂
Soup glorious soup! I think soup is often underrated. It is such a wholesome and healthy way to eat. Yours looks super yummy and must have tasted even better with that adorable spoon.
🙂 Mandy
Haha….I love that! Soup is underrated. I absolutely love a one pot meal. Nothing like easy clean up and having it warm for everyone with different schedules to just come in and grab some hot soup off the stove. Mmm…warms my soul….especially with my new spoon. 😉
The soup looks delicious. I love soup in winter. It’s just a pity it’s too hot here at the moment to enjoy soup.
Your spoons are so cute!! I love them.
Uh oh…I see you’re in Australia! How awesome! Maybe you could bookmark the recipe for the next cold spell you get in July, maybe. 🙂 Or maybe you could eat it next to the freezer? 😉 Just kidding. Anyway, I hope you get a chance to enjoy some tasty soup! 😀
I just made this! While it was good, I would suggest anyone to pick their beans carefully. I did chili beans, red kidney beans and garbanzo beans, which turned into a pink, grayish hue. Not very pretty at all. And the puree tasted like something pinkish gray.
Good to know. I guess I should suggest in the recipe that the beans all be of light colors or of the same colors, maybe? Sorry that it tasted so pinkish gray. Not fun. I can attest that when made with the three beans that I made it with, it tasted very good.