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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is a low fat hearty winter soup. It is great for leftovers on busy days! I adapted this soup from another recipe with many more beans :) Feel free to add more beans just make sure beans are no more than 2 cups all together. Ingredients:
1/2 cup lentils |
1/2 cup kidney bean |
1/4 cup split peas |
1/4 cup white beans |
1/4 cup pinto beans |
1/4 cup navy beans |
1 cup onion, chopped |
1 cup carrot, chopped |
1 cup celery, chopped |
1 cup bell pepper, chopped |
1 teaspoon dried basil |
1 garlic clove |
2 tablespoons olive oil |
1 bay leaf |
12 ounces tomatoes |
5 cups chicken broth |
Directions:
1. Soak Beans overnight in 2 cups water.
2. Rinse Beans and add to 4 Cups Chicken Broth in a pot.
3. In a frying pan add Olive oil, Carrots, Onions, Celery, Peppers, Garlic and saute until soft.
4. Combine this mixture with remaining ingredients into a pot and let simmer for an hour. Add spices and salt and pepper to taste.
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