Healthy Bean Soup

Name: Healthy Bean Soup
Ingredients: 2 cups white beans or 2 cups kidney beans; 8 cups water; 2 onions, chopped; 3 garlic cloves, crushed (optional); 1 tablespoon olive oil; 3 carrots, chopped; 2 stalks celery, chopped; 1 bunch asparagus, chopped; 10 ounces tomato paste (2 little cans); 1/2 teaspoon black pepper; 1/2 teaspoon dried oregano leaves; 1 teaspoon salt; 2 tablespoons fresh parsley, chopped (optional)

13 ingredients

9 steps

Ingredients

2 cups white beans or 2 cups kidney beans
8 cups water
2 onions, chopped
3 garlic cloves, crushed (optional)
1 tablespoon olive oil
3 carrots, chopped
2 stalks celery, chopped
1 bunch asparagus, chopped
10 ounces tomato paste (2 little cans)
1/2 teaspoon black pepper
1/2 teaspoon dried oregano leaves
1 teaspoon salt
2 tablespoons fresh parsley, chopped (optional)

Directions

1

Place the beans in a large saucepan, cover with water and leave to soak overnight. I let them soak 5 hours.
2

Discard the soaking water, rinse the beans and place them in a large soup pot.
3

Place the 8 cups water in the pot, bring the beans to a boil, put the lid on and reduce the heat to simmer.
4

In a large sauce pan saute the onion and garlic in the olive oil for 3 minutes.
5

Add the carrots, celery and asparagus.
6

Saute until the mixture has cooked slightly, aprox 8 minutes.
7

Add the vegetable mixture to the beans, then add all remaining ingreds except the fresh parsley.
8

Simmer on low heat until the beans are soft, about 1 or 2 hours.
9

Stir in the fresh parsley, cook another 2 minutes.