Bean And Vegetable Soup

11 ingredients
5 steps

Ingredients

  • 1 packet dried beans mixed or any kind you like OR 2,15 oz canned beans - your favorite
  • 3 tablespoons olive oil
  • 1 onion large, peeled and finely chopped
  • 3 cloves garlic minced
  • sea salt
  • 1 tablespoon cumin
  • 1 teaspoon red pepper flakes
  • 1 sprig fresh rosemary
  • 1 teaspoon harissa paste optional
  • 32 ounces vegetable stock
  • 1 teaspoon red wine vinegar

Directions

  1. 1
    If you're using the dried beans, place them in a LARGE bowl and cover with water. Allow to soak overnight or for at least 12 hours. Rinse really, really well then place in a pot, cover with fresh water and bring to the boil. Reduce to a simmer and allow to bubble away for about an hour.
  2. 2
    If you're using canned beans skip step number one, just rinse the beans very well and set aside. Place the olive oil in a large pan and add the sliced onions, sprinkle a little sea salt over the onions and saute on a low heat for about 10-12 minutes until golden.
  3. 3
    Add the onions, carrots, salt, pepper and garlic and saute for a further 5 minutes.
  4. 4
    Add the rinsed beans along with the cumin, red pepper flakes, rosemary sprig and harissa paste. Stir very well to combine. Add the stock, bring to the boil, reduce to a simmer and cook until the veggies are just tender.
  5. 5
    Remove the sprig of rosemary. Add a teaspoon of red wine vinegar. Serve with fresh herbs.

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