Vegetarian Bean Soup

 
  • Cooking and Prep: 2.5 h
  • Serves: 16
  • No Allergens

This hearty bean soup is a super tasty all-in-one meal! Thick and flavorful, the addition of sautéed veggies really takes this soup from basic to gourmet. This soup is sure to be a real winner!

Ingredients (13)

Beans

Vegetables

Start Cooking

Prepare the Vegetarian Bean Soup

  1. In an eight-quart pot, bring water, split peas, lima beans, and baking soda to a boil. (After adding baking soda, lower heat for a few seconds, as it tends to cause the water to foam and boil.) Cook for one hour and 45 minutes on medium heat, stirring occasionally. Add salt when beans are nearly tender.

  2. In a three-quart saucepan, sauté onions in oil until golden in color. Add vegetables and sauté for 20 minutes. Combine sautéed vegetables with bean soup and cook additional 20 minutes.

Note:

Skinned beans are more easily digested and do not cause colic or gas. Baking soda softens hard water and reduces cooking time.

Credits

Photography by Tamara Friedman



 
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