Bean Soup
A hearty and flavorful bean soup, perfect for chilly evenings and packed with protein and vegetables.
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Servings: 4 servings
Calories: 220kcal
Ingredients
- 1 cup mixed beans black, kidney, pinto
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 carrot diced
- 1 celery stalk diced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the mixed beans and soak them in water overnight.
- Drain and rinse the beans again before cooking.
- In a large pot, sauté the onion and garlic until translucent.
- Add the carrot and celery, cooking for another 5 minutes.
- Stir in the soaked beans and vegetable broth.
- Bring the mixture to a boil, then reduce heat to simmer.
- Add the diced tomatoes, cumin, paprika, salt, and pepper.
- Cover the pot and let it simmer for 30-40 minutes until beans are tender.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro.
Nutrition
Calories: 220kcal | Carbohydrates: 35g | Protein: 12g | Fat: 2g | Fiber: 5g