Vegetable Bean Soup

Sweater weather and soup season have arrived! And nothing says ‘comfy cozy’ more than a yummy, nourishing and hearty soup

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Serves 8

Ingredients:

• 1 large onion chopped
• 3-4 carrots chopped
• 4 stalks celery chopped
• 2 red potatoes chopped
• 3 leaves of kale
• Small bunch parsley
• 2 tsp vegetable stock for richer flavor
• 1 tsp crushed red pepper
• 1 TBSP dried or 2 sprigs of fresh oregano
• 1 tsp fennel
• Salt & pepper to taste
• 2-3 TBSP olive oil to sauté
• 16 cups water in stock pot or large pot
• 3 cups dried chickpeas, red beans, pinto, or lentils

Directions:

1. Sauté all veggies in olive oil with herbs and spices (except the kale and parsley).
2. When veggies start to tenderize add water. As the water boils, begin to add vegetable bouillon. Once dissolved, add dry bean of your choice.
3. Simmer on the stove for minimally 1 ½ hours, longer if beans are not yet tender.
4. When beans are tender, rip up the kale and parsley add to pot. Cook until wilted.
5. Taste to see if you prefer more salt or want more spice from the red chili flakes.
6. Soup gets more flavorful as it steeps in its own flavors. Keep refrigerated or freeze some for another day.
7. Pop some delicious bread in the oven to top it off!

— Lea Haas, Owner, The Garden Cafe Woodstock