Recipe by tamara
"A hearty, vegetarian soup perfect for warming the belly on a rainy day. My first foray into making a completely vegetarian soup, and I can say I didn't miss the meat component at all! Goes great with a crusty bread. Good for a large gathering of people or for plenty of leftovers! My original recipe yields a large pot of soup, so I always share with my parents and still have plenty left over for lunch or dinner the next day. Please note it is important to add salt with or before the beans so that the beans can absorb some of the salt, otherwise they can taste a little bland. The soup gets better with a little time and tastes awesome the next day."
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1 (20 ounce) package
15-bean soup mix (seasoning packet not used)
olive oil, or more as needed
carrots, peeled and chopped, or more to taste
crimini mushrooms, sliced, or more to taste
celery, chopped, or more to taste
dinosaur kale, chopped
red Swiss chard, chopped
3 large cloves
salt and ground black pepper to taste
This is great! When compared to the recipe on the bag of 15-bean soup, I love the addition of the veggies and the deletion of the meat. I had frozen kale in the freezer but no chard nor crimini on hand. I upped the kale and substituted portabello mushrooms. It was delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian 15-Bean Soup
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 20
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