This 15 bean vegetable soup is easy, comforting, hearty and filling. We have had a Winter FULL of cold - and yesterday, we once again saw the snow! Hopefully this will be one of the last storms we have to deal with this season! As you know, I'm ALWAYS looking for a soup that will nourish our family. I've talked before about my Sunday soup series where I make a large pot of homemade soup that will feed the family for Sunday dinner and into the new week. What I love about soup is that it's SO easy and economical. It's versatile too so you can customize it to your particular tastes.
This brings me to today's SUPER economical option. Have you seen the bag of Hurts 15 beans in the grocery store? It sells for about a 1.29 and has an excellent shelf-life. It's a good thing to have on hand and makes a nice easy and when inviting non picky friends and family over. Served with a rustic loaf of bread, this soup is warm and inviting and will be a filling and hearty option as you're looking for those last soup options!
One bag of Hurts 15 beans me
124 ounce container of vegetable broth
3 to 4 carrots peeled and chopped
One large white onion, peeled and chopped
Two cloves of garlic, minced
Three stocks of celery, chopped
Three tomatoes, seeded and chopped
Have a cup of frozen peas
1 teaspoon curry powder
1 teaspoon cumin
Salt and pepper to taste
Soak your beans overnight, rinse and drain in the morning
In a crockpot, combine beans, broth, and all your vegetables
Stir until combined, add cumin, curry powder, garlic, salt and pepper
Cook on low for six hours
Serve topped with cheese if desired
This soup is very filling and satisfying if you enjoy vegetable-based soup! Serve up with a yummy loaf of bread and enjoy!