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Mixed Bean Soup

5 star rating
 

Submitted by: lcmcallister

 

Photo by: tour88

A very healthy soup, loaded with vegetables, beans and flavor. Makes great left overs too.
 

Ingredients

  • 15 oz great northern beans
  • 15 oz black beans
  • 15 oz pinto beans
  • 15 oz lima beans
  • 1 cup smoked cooked ham, chopped
  • 1 Tablespoon extra virgin olive oil
  • 1/3 cup carrot, chopped
  • 1/3 cup celery, chopped
  • 1/2 cup onion, chopped
  • 2 garlic cloves, chopped
  • 1 can (28 oz) diced tomatoes
  • 32 ounces chicken stock or vegetable stock
  • 2 Tablespoons fresh chopped oregano
  • 2 Tablespoons fresh chopped basil
  • 1 jalapeno pepper, seeded and chopped
  • 2 teaspoons salt
  • 1 teaspoon fresh ground black pepper juice from one lemon
  • 1 teaspoon lemon zest

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Method

Drain and rinse beans and place in large bowl with ham and set aside. Heat oil in stockpot on medium high; add carrots, celery and onion. Cook, stirring, about 5 minutes until soft, but do not brown. Add garlic and jalapeno, cook stirring, 1-2 minutes. Add tomatoes, stock and beans, stir and bring to a boil. Reduce heat to medium-low, add herbs, salt and pepper. Simmer for about 15 minutes. Just before serving add lemon juice and zest, stirring to blend.

 

Notes: This soup is wonderful reheated as a leftover. And it doesn't take all day to cook because most of the vegetables are already cooked.

 

Number of Servings: 6-8

 

Submitted by: lcmcallister ()

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