There is nothing like a hearty bowl of soup on a cold winter's day! I just love soup so much and eat it many times during the winter. Originally this soup was going to be Split Pea but I didn't have enough peas, so I decided to make a Mixed Bean Soup. You can basically add any type of dried beans that you want. I used split peas, barley and great northern beans. I also used chicken stock but you can most certainly use vegetable stock to keep it vegetarian. This soup freezes very well and serves 4-6. To see how I made it, keep reading!
- 2 quarts chicken or vegetable stock
- 2 cups of assorted dried beans (split peas, barley, great northern beans, etc)
- 1 tbsp. vegetable oil
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 large onion, chopped
- 3 cloves of garlic, minced
- ¼ tsp. dried thyme
- 3 pieces of cooked turkey bacon, crumbled (if using)
- salt and pepper to taste
- In a large non stick Dutch oven heat the oil over medium low heat and when hot add the carrots, celery and onions and cook until they start to soften up. About 8-10 minutes, stirring occasionally.
- Add the garlic and cook for one minute then add in the thyme, salt and pepper
- Add in the beans and mix and then pour in the chicken or vegetable stock and bring to a boil. Once boiling lower the heat to a simmer and cover the pot. Cook for about 45 minutes to an hour until the beans are soft. The soup will thicken up and you might need to add more stock to thin it out. Garnish with the bacon, if using. Enjoy!
For another hearty delicious soup, check out this Goulash Soup from Recipes, Food and Cooking