Our family likes to eat vegetarian at least once or twice a week and beans are one of the ways that we do that. They offer great nutrition and are filling! Here is a bean soup that we all enjoyed and it was great as leftovers!
A VERY BIG POT OF BEAN SOUP (you can 1/2 this if you prefer less but it really does make great leftovers!)
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4 c. dried beans (I used a mix)
1/2 c. rice
4 quarts water
1 Tb. salt
1 tsp. pepper
2 med. onions, diced
2 c. carrots, diced
1 c. celery, diced, opt.
1/4 tsp chili powder
2 cans (15 oz. each) diced tomatoes
2 clove garlic, minced
3 Tbsp lemon juice
1 tsp. baking soda
Parmesan Cheese, opt.
Rinse the beans and place in a pot. Cover with water and soak overnight. Or for a quick soak – bring the pot of water to a boil, turn it off and let the beans soak for 1 hour. Drain and follow the recipes below.
Drain the beans and add the rice, water, salt, and pepper. Cover and bring to a boil. Reduce heat and simmer 1-1/2 hours until the beans are tender.
Add onions, carrots, celery, chili powder, tomatoes, garlic, lemon juice, and baking soda (soup will foam with the addition of the soda). Simmer 30 minutes more, stirring occasionally or until vegetable are tender. Serve topped with freshly grated parmesan cheese if desired.