I have always loved beans and legumes and this soup is so delicious – plus it’s Vegan. If you know someone who likes soup – you can take the spices, quadruple them and put them in a nice mason jar with the recipe for soup as a gift.
2 Tbsp olive oil
1 onion, chopped
1 celery stalk, chopped
1 bell pepper, chopped
2 tsp garlic puree, or 1/2 tsp garlic powder
Heat oil in a large pot, and saute the veggies for a few minutes, adding the garlic for the last couple of minutes.
1 bag mixed beans, washed and soaked for several hours, or overnight
(I think it’s about a pound, and there is an 18 bean mix)
2 carrots sliced
1 large potato, diced
juice from 1 lemon
2 cups tomatoes, chopped, or 1 15 oz. can
1/2 tsp black pepper
salt to taste
1 tsp oregano
1 tsp marjoram
1/2 tsp thyme
1 bay leaf
2 tsp chili power
Add all to pot, stir, and add water to cover by an inch or so. Cook 2 hours or until beans are soft.
Cajun Version: skip oregano, marjoram and chili power. Add 2 more tsp garlic, 2 tsp thyme and 1/2 tsp cayenne pepper.
This can also be cooked in a slow-cooker really easily.