Bean Medley Vegetable Soup

Serves 4

Ingredients:

  • ½ cup lentils
  • 1/4 cup small red kidney beans
  • 1/4 cup navy beans
  • 1/4 cup pinto beans
  • 1/4 cup split yellow or green peas
  • 5 cups vegetable stock
  • 2 cups crushed tomatoes
  • ½ tsp. dried ground thyme
  • 1 tsp. dried parsley
  • ¼ tsp. cayenne pepper
  • ¼ tsp. ground cumin
  • 1 small onion, chopped
  • ½ cup turnip, chopped
  • ½ cup carrot, chopped
  • ½ cup celery, chopped

Place all ingredients in a large soup pot or Dutch oven, reserving turnip, carrot and tomato. Bring to a boil. Reduce to a simmer for 50-60 minutes, stirring occasionally. Add turnip, carrot and celery, continuing to cook for an additional 30 minutes. Beans should be tender at this point. Remove from heat. Serve.

 

Recipe adapted from: http://bit.ly/1Nrg0Gc

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