Print
Side view of five bean vegetable soup in a white bowl

Five-Bean Vegetable Soup

  • Author: Lexi
  • Prep Time: 90 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours 30 minutes
  • Yield: Serves 4-6 1x
  • Category: Soups
  • Method: Stovetop

Description

This hearty five bean vegetable soup is full of plant protein.


Scale

Ingredients

  • 2 1/2 cups dried beans – we used 1/2 cup each of garbanzo, kidney, navy, pinto and black beans
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 2 small zucchini, diced
  • 7 cups vegetable broth
  • 12 oz crushed fire roasted tomatoes
  • 2 1/2 cups chopped greens (spinach and kale)
  • 2 bay leaves
  • 2 sprigs rosemary
  • 2 tbsp thyme
  • 3/4 tsp turmeric (optional)
  • 3/4 tsp paprika
  • 1 1/2 tsp salt
  • 3/4 tsp pepper
  • 1/8 tsp cayenne
  • Optional: 1/2 lb. chorizo

Instructions

  1. Rinse 2 1/2 cups mixed beans well. In a large pot, cover beans with water (3 + inches above beans) and add a pinch of salt. Bring to a boil for 2-3 minutes. Remove from heat, cover and let soak for 1-1.5 hours. Drain and rinse well.
  2. In a large stock pot, heat olive oil to medium-high. Sauté diced onion and garlic 5-6 minutes, or until translucent and slightly softened, stirring frequently.
  3. (If adding chorizo, sauté over medium heat in a separate pan. When finished cooking, remove from heat.)
  4. Add diced carrots, celery and zucchini to onion and garlic mixture. Sauté additional 6-7 minutes or until slightly softened.
  5. Add soaked beans, broth, tomatoes, all spices and chorizo (if using). Simmer for approximately 45 minutes, or until all ingredients are fork tender. Stir in chopped greens about 5 minutes before soup is ready. (Be sure to remove bay leaves at end)
  6. Serve with crusty bread and enjoy!