Winter White Bean Soup
Ingredients
- 1 cup dry black eyed peas, garbanzo beans, and great northern beans (or 3 cups of your preferred beans) ⓘ
- 2 tablespoons olive oil ⓘ
- 1 large onion, diced ⓘ
- 6 garlic cloves, minced (about 3 tablespoons)
- 1 cup diced carrots (about 3 carrots) ⓘ
- 1/2 teaspoon freshly ground black pepper ⓘ
- 1/4 teaspoon red pepper flakes ⓘ
- 1 teaspoon dried oregano ⓘ
- 2 ( 15 oz) cans unsalted diced tomatoes ⓘ
- 16oz kale, chopped ⓘ
- 4 cups no salt added vegetable broth ⓘ
Instructions
- In a large pot, add the beans and cover with water until almost to the top.
- Let sit overnight (8-12 hours).
- Drain and rinse the beans, discarding of the used water.
- Fill the pot again with the beans and water.
- Bring to a boil.
- Put the heat down to low and let the beans simmer with the lid slightly off the pot for about 2 - 2 1/2 hours.
- Save about 1-2 cups of the water used in cooking the beans and set aside.
- Divide the beans in half, placing one half in a bowl and one half in the food processor.
- Puree the half of the beans in the food processor with a little water from cooking the beans.
- Meanwhile, in the large pot used to cook the beans, add the olive oil and heat on medium-high heat.
- Sautee the onions in the olive oil until transparent.
- Add the carrots, garlic, pepper and red pepper flakes. Cook until tender.
- Add the tomatoes and kale and simmer for about 10 minutes.
- Add the pureed beans to the pot and stir.
- Add the whole beans and enough vegetable broth to make the soup the consistency desired. (I used all 4 cups).
- Simmer the soup until ready to eat.
Nutrition & Diet Analysis (per serving)
615
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).