Sometimes nothing beats a warm and filling soup with beans and vegetables. This soup is wonderful all year round but especially during the colder seasons. I like to make this soup at least once every two weeks in my dinner rotation as one of my easy go-to meatless soups packed with protein and a good dose of vegetables. The herby flavor matched with the creamy broth and the slowly simmer vegetables is just so relaxing! This recipe is great with either canned beans or dried beans as well as the creamy version and non-creamy version of the broth. I encourage you to try out both versions and decide which you like for yourself and enjoy!
(Above: creamy version)
(Above: creamy version)
(Above: non-creamy version)
Ingredients:
-1 can cannellini beans or 1 cup dried great northern beans
-1/2 cup chopped celery
-1/2 cup chopped carrots
-1/4 cup chopped red onions or yellow onions
-1/2 cup chopped baby bella mushrooms
-6 cups chicken broth
-2 tbs. lemon juice
-1 bay leaf
-1 tsp. dried thyme
-1/4 tsp. black pepper
-3 tbs. minced garlic
-1 tsp. salt
-1 tsp. smoked paprika
For Creamy Version:
-4 tbs. butter or margarine
-4 tbs. flour
-grated parmesan to taste
-bacon bits to taste
Note: If you want to use dried beans, soak the beans in two inches of water with 1 tsp. baking soda the night before you plan on making this recipe. Drain the beans then add the beans and 2 cups of water to a pot. Bring the pot to a boil, cover, and cook on low heat for 1 1/2 to 2 hours and check for your preferred bean texture. Drain, set aside and then cook the soup. Mix the beans into the finished soup and serve.
Steps:
If you are making the creamy version, melt margarine/or butter and slowly mix in flour. Slowly stir in the chicken broth until the mixture is well blended. Bring to a boil and let simmer on low heat for 5 minutes. Continue to step 2. If you aren't making the creamy version, just bring the broth to a boil and add all ingredients, cover, and cook on low heat for 15 minutes. Serve with parmesan and bacon bits and enjoy!
Add all seasonings and vegetables. Cover and let cook on low heat for 15 minutes. Serve with parmesan and bacon bits. Enjoy!
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