One-Pot Bean Soup

This wholesome, hearty one-pot bean soup is ideal comfort food on a cold wintry day. This recipe is vegetarian, however it could be adapted for non-vegetarians; for instance vegetable stock could be replaced with chicken stock.

Any mixture of the following beans could be used as desired:

  • Flageolet beans
  • Black-eyed peas
  • Red beans
  • Kidney beans
  • Pinto beans
  • Navy beans (also known as haricot beans)

Serving Suggestions:

Serve alongside whole grain sesame seed rolls.

Version 1

Preparation time: 20 minutes:

Total time: 1 hour

Serves: 4-5 people

Ingredients:

  • 3 cups (about 750 milliliters) vegetable stock
  • 1 large yellow onion – finely diced
  • 1 clove garlic – minced
  • 1 small carrot – finely diced
  • ½ stalk celery – finely diced
  • 2 large vine-ripened tomatoes – diced
  • 2 tablespoons pearl barley
  • 1 medium potato – diced
  • 1 cup (about 250 grams) mixed beans – cooked until soft
  • ¾ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • Coarse sea salt to taste
  • Freshly ground black pepper
  • 1 tablespoon olive oil

Garnish:

Grated parmesan cheese

 

Method:

In a non-reactive pot, bring stock, onion, garlic, carrot, celery, tomatoes, barley and olive oil to boil, covered, until vegetables have partially softened.

Add potatoes, cooked mixed beans, dried thyme and dried oregano. Season with coarse sea salt and freshly ground black pepper.

Continue to boil until potatoes are cooked, vegetables have softened and flavors have melded.

Stop heat, serve hot garnished with grated parmesan cheese.

 

Version 2

Preparation time: 20 minutes:

Total time: 1 ½ hour

Serves: 4-5 people 

Ingredients:

  • 1 large yellow onion – finely diced
  • 1 clove garlic – minced
  • 2 large vine-ripened tomatoes – diced
  • 3 cups (about 750 milliliters) vegetable stock
  • 1 small carrot – finely diced
  • ½ stalk celery – finely diced
  • 2 tablespoons pearl barley
  • 1 medium potato – diced
  • 1 cup (about 250 grams) mixed beans – cooked until soft
  • ¾ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • Coarse sea salt to taste
  • Freshly ground black pepper
  • Olive oil or unsalted butter for sautéing

Garnish:

Grated parmesan cheese

 

Method:

In a non-reactive pot, heat the olive oil or unsalted butter over medium heat.

Sauté onions until translucent.

Stir in minced garlic and sauté until aromatic.

Add tomatoes and sauté until it soft.

Add stock, carrot, celery and barley bring to a boil, covered, until vegetables are partially softened.

Add potatoes, cooked mixed beans, dried thyme and dried oregano. Season with coarse sea salt and freshly ground black pepper.

Continue to boil until potatoes are cooked, vegetables have softened and flavors have melded.

Stop heat, serve hot garnished with grated parmesan cheese.

 

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