Hearty Mixed Bean Soup
8 servings
Bean Prep: 8 hours
Soup Prep: 20 minutes
Cook Time: 2 hours
Total Time: 10 hours + 20 minutes
Adapted from The Heritage Cook and The Black Peppercorn
Beans are super rich in fiber and protein making this soup healthy and so substantial to keep you well fed all winter long. We suggest adding a variety of beans, which will provide more flavor and texture.
Ingredients
1 lb of assorted dried beans (some great options include kidney beans, pinto beans, garbanzo beans, lentils, split peas, black eyed peas and great northern beans— see our Farm Stand for our dried bean selection!)
2-1/2 quarts (10 cups) water or vegetable stock
1 meaty ham hock, regular or smoked (optional)
1 bay leaf
2 tsp oil of your choice
2 medium onions, coarsely chopped (approximately 2 cups)
3 medium garlic cloves, finely minced
2 cups coarsely chopped celery
3 large carrots, cut into 1/2-inch cubes (approximately 2 cups)
2 (15 oz) cans chopped tomatoes
1/2 tsp ground chipotle pepper (optional)
1 tbsp balsamic vinegar
Salt and pepper, to taste
Chopped parsley
Directions
Rinse beans well, drain, and place in a large stockpot. Add water to cover, top pan with a lid, and allow to soak at room temperature for at least 6 hours or overnight. Alternatively, you can boil the beans on high for 2 minutes, remove the stock pot from the burner, and set it aside for one hour before proceeding with the next step of the recipe.
Strain the water and replace with fresh water to cover the beans. Add the ham hock and bay leaf to the stockpot, cover, and simmer until the beans are just barely tender, approximately 1-1/2 hours.
Meanwhile, in a large frying pan, heat the oil and sauté the onions and garlic on medium heat for 2 minutes or until softened. Add the celery and sauté for an additional 3 minutes. Add the tomatoes and carrots; sauté for an additional 10 minutes, stirring occasionally.
When the beans are tender, add the frying pan contents, chipotle, and vinegar to the stockpot and simmer for an additional 30 to 45 minutes, until vegetables and beans are tender, adding water as needed, to achieve the soup consistency you prefer. Add salt and pepper to taste. Remove the ham hock, scoop soup into serving bowls, and sprinkle with chopped parsley. Serve hot.
