15 Bean Soup

6 standard portions

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Ingredients

• 16 ounces dried 15 bean soup mix (or other mixed beans, flavor packet discarded)
• 2 tablespoons olive oil
• 1 yellow onion (diced)
• 1/2 cup (2 stalks) diced celery
• 1 medium carrot (peeled and diced)
• 2 cloves garlic (minced)
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 2 teaspoons ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 15 ounce can diced tomatoes
• 6 cups vegetable stock
• 2 dried bay leaves

Method

1. Soak the beans in plenty of water for 8-12 hours. Drain in a colander and rinse with water.
2. In a dutch oven/or a large soup pot, heat olive oil over medium high heat, add onion, celery, and carrot and cook until softened 4-5 minutes. Add garlic and saute for 30 seconds, add the spices and salt and cook for 30 more seconds. Add diced tomatoes, beans, and cover with vegetable stock.
3. Add two bay leaves, stir to combine and bring to a medium simmer. Cook for 60 minutes or until the beans have softened and started breaking down a little.
4. Remove from heat, discard the bay leaves and ladle into bowls. Garnish with grated parmesan (make sure it’s vegetarian if following a vegetarian diet). Serve with toasted bread.