Vegetable Bean Soup

Soups On! There are few things that bring immediate comfort and coziness to a home — especially on a cold winter’s day or when you are feeling under the weather — better than a pot of simmering soup. Soups pack a punch of flavor and nutrition and can bring out the creative juices in our inner chef.

This is a base recipe for all the possibilities of interchangeable veggies and beans and legumes. Add your favorites and bring your own magic, mood and taste buds to the party!

Ingredients

• 2 TBS of olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots chopped small enough to fit on a spoon
• 2 stalks of celery, chopped into small cubes
• 2 tomatoes, chopped
• 2 cups of beans / these can be precooked, canned or if you have time, cooked in the soup (which will add a couple of hours)
• 2 TBSP of concentrated vegetable stock or paste mixed with 8 cups water, or 7 cups of vegetable broth
• 2 tsp fennel
• 2 tsp oregano
• 1 tsp paprika
• Salt and pepper to taste

This base recipe is equally suitable for chickpeas (shown above), veggies or any beans or legumes you prefer.

Instructions

1. Heat the oil in a soup pot and sauté veggies for 4-5 minutes
2. Add all the remaining ingredients, let it simmer 30 minutes if beans are cooked, or uncooked beans for 2 hours till beans are cooked through.
3. I love to throw in kale or spinach towards the end. And if using lentils instead of beans, add a little lemon or vinegar to elevate the flavor.

Soup is like medicine in a bowl — whether you are recovering or just being proactive and warming your winter bones — ‘tis the season! Bon Appetit.

—Lea Haas, Owner, The Garden Cafe Woodstock