13 Bean Vegetable Soup

For the chills and cold weather, here's a soup I've made twice now. Bought a bean mix from the bulk bins at my favorite grocery store (Nuggett Market—sorry it only has locations around the greater Sacramento, California area). They have a huge produce section right up front that extends most of the width of the store. Behind the produce are the bulk bins with an assortment of items like flours, grains, nuts and trail mix.

You can also pick up Bob's Red Mill 13 Bean Soup Mix off the grocery shelf and you'll be ready to go.

Remember you need to soak the beans overnight. So plan ahead.

13 Bean Vegetable Soup

from Chris Pedersen

yield 6-8 servings

category Soup

cuisine Vegan

ingredients

2 C 13 bean mix

4 C vegetable broth

2 C filtered water

1 Tbsp olive oil

1 C chopped onion

4 cloves garlic, minced

1 red bell pepper, chopped

1 zucchini, chopped

2 broccoli stalks, chopped

1 28 oz can diced tomatoes

2 tsp smoked paprika

sea salt and pepper to taste

directions

1. Wash the 13 bean mix and soak overnight. Drain and rinse the next morning.

2. In a large pot, add beans, water and broth. Bring to boil then reduce heat to simmer for 3 hours or until beans are soft.

3. When beans are almost done, add olive oil to pan over medium heat. Saute onion until cooked.

4. Add garlic, red pepper, zucchini and broccoli to onions. Cook until veggies begin to soften (about 5 minutes).

5. Add cooked veggies, diced tomatoes and paprika to pot of beans. Add more water if desired. Simmer 30 minutes to heat. Add salt and pepper to taste.

Simple and easy to make. If you don't have the vegetables listed in the recipe, no worries. Use what you have. No magic to this. Just wholesome, healthy and alkalizing in the body.

What's your favorite bean soup recipe?