Warm up your taste buds and nourish your body with this hearty and healthy bean and carrot soup recipe. Perfect for chilly nights, this soup is packed with protein and vitamins, making it a nutritious and satisfying meal. Plus, it’s easy to make and customizable to your taste preferences.
Ingredients
– 1 cup dried beans (any variety)
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, chopped
– 1 can diced tomatoes
– 6 cups vegetable or chicken broth
– 1 tsp dried thyme
– 1 tsp dried oregano
– Salt and pepper to taste
– Olive oil for cooking
Directions
1. Soak the dried beans in water overnight or for at least 8 hours.
2. In a large pot, heat olive oil over medium heat.
3. Add in the chopped onion and minced garlic, and cook until softened.
4. Add in the diced carrots and celery, and cook for another 5 minutes.
5. Drain and rinse the soaked beans, then add them to the pot.
6. Pour in the can of diced tomatoes and broth.
7. Add in the dried thyme and oregano, and season with salt and pepper to taste.
8. Bring the soup to a boil, then reduce the heat to low and let it simmer for 45 minutes to an hour, until the beans are soft.
9. Use an immersion blender or transfer the soup to a blender to puree until smooth.
10. Serve hot and enjoy!
FAQ
– Can I use canned beans instead of dried beans? Yes, you can use canned beans for a quicker cooking time. Just make sure to drain and rinse them before adding them to the soup.
– Can I add other vegetables to the soup? Absolutely! This soup is very versatile, so feel free to add in any other vegetables you enjoy, such as potatoes or zucchini.
– Can I make this soup in a slow cooker? Yes, you can cook this soup on low in a slow cooker for 6-8 hours. Just make sure to soak the beans beforehand.
Warm your soul and nourish your body with this delicious bean and carrot soup. Don’t forget to share the recipe with your friends and family and leave us a comment with your feedback. Enjoy!
Hearty Bean and Carrot Soup
Equipment
- Large Pot
- Immersion Blender or Traditional Blender
Ingredients
- 1 cup dried beans any variety
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 stalks celery chopped
- 1 can diced tomatoes
- 6 cups vegetable or chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Soak the dried beans in water overnight or for at least 8 hours.
- In a large pot, heat olive oil over medium heat.
- Add in the chopped onion and minced garlic, and cook until softened.
- Add in the diced carrots and celery, and cook for another 5 minutes.
- Drain and rinse the soaked beans, then add them to the pot.
- Pour in the can of diced tomatoes and broth.
- Add in the dried thyme and oregano, and season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 45 minutes to an hour, until the beans are soft.
- Use an immersion blender or transfer the soup to a blender to puree until smooth.
- Serve hot and enjoy!