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Hearty Bean Soup with Slow-Cooked Vegetables in 5 Simple Steps

Bean Soup with Slow-Cooked Vegetables
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A hearty and nutritious bean soup packed with slow-cooked vegetables for a comforting meal.

Ingredients

Scale
  • 2 cups dried white beans, soaked overnight
  • 4 cups vegetable broth
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 can diced tomatoes (14 oz)
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 4 strips turkey bacon, chopped (optional)

Instructions

  1. Drain and rinse the soaked beans.
  2. Heat olive oil in a large pot over medium heat. Add turkey bacon if using and cook until crisp.
  3. Add onion, carrots, celery, and garlic. Sauté until softened.
  4. Stir in beans, vegetable broth, diced tomatoes, thyme, rosemary, and bay leaf.
  5. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until beans are tender.
  6. Season with salt and pepper. Remove bay leaf before serving.

Notes

  • Soak beans overnight for best texture.
  • For extra flavor, use homemade vegetable broth.
  • Leftovers taste even better the next day.

Nutrition

Find it online: https://www.recipesloop.com/bean-soup-slow-cooked-vegetables-recipe/