Stephanie Sullivan: Recipe - Classic Bean Soup

September 20, 2022

Another great fall soup recipe! Enjoy!

INGREDIENTS:

1 medium yellow onion, small diced
2 large carrots, diced
2 celery ribs, diced
4 large garlic cloves, minced
3 tablespoons olive oil
28-ounce can crushed fire roasted tomatoes
2 15-ounce cans navy beans, drained (or substitute cannellini beans or pinto beans)
1 15-ounce can kidney beans, drained
1 quart vegetable broth
2 tablespoons smoked paprika
½ teaspoon cumin
1 teaspoon fennel seeds
2 teaspoons kosher salt

DIRECTIONS: Dice the onion, carrots and celery. Mince the garlic. In a large pot or Dutch oven over medium heat, sauté the onion, carrots, and celery for 5 to 7 minutes, until the onion is translucent. Add the garlic and cook for 1 minute. Add tomatoes, drained beans, vegetable broth, smoked paprika, cumin, fennel seeds (crushing the fennel seeds with your fingers as you add them), and kosher salt. Simmer for 15 minutes. Taste and adjust seasonings if desired. Serve warm: leftovers keep well refrigerated for up to 3 days or frozen up to 3 months.

(Recipe and photo courtesy of A Couple Cooks)