9 Bean Soup

Hearty bean and vegetable soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Sort and rinse dry beans. Soak overnight. Drain and rinse. For a quick soak, cover beans with several inches of water in large pot or Dutch. oven, boil for two minutes. Turn off heat, cover and let sit for one hour. Drain and rinse.

Step 2

In Dutch oven, cook bacon until crispy. Remove bacon and add onion, celery and carrots. Saute about 5 minutes on medium heat. Add garlic, saute another one minute. Turn heat to medium low, make a space in middle and add tomato paste. Stir and mash tomato paste for at least a minute until color changes. Stir in dry spices.

Step 3

Slowly add water to pot, stirring and deglazing if needed.

Step 4

Add beans and remaining ingredients. Bring to a boil. Reduce to a simmer. Cover and cook for 1½-2 hours or until beans are tender stirring occasionally. Add more water if needed

Step 5

Remove rosemary sprig and bay leaf before serving. Top with grated Parmesan if desired. Serve with a crusty bread, croutons or crackers.

Step 6

For vegetarian, use 4 tablespoons of olive oil and omit bacon. Omit chicken bouillon.