This makes a delicious, easily customizable soup that’s full of plant-based protein and fiber! It uses our Bob’s Red Mill 13 Bean Soup Mix which is available at the store.
Ingredients:
1 Tbsp Olive Oil (15 mL)
1 cup Chopped Onion (150 g)
2 cups 13 Bean Soup Mix (440 g)
28 oz can Diced Tomatoes (794 g)
4-5 cloves Garlic, minced
5 medium Carrots, sliced about ¼ inch thick (400 g)
5 medium Potatoes, medium diced (750 g)
1 Tbsp Paprika
1 Tbsp Onion Powder
Freshly Cracked Black Pepper, to taste
2-3 Bay Leaves
2 qt Water (2 L)
1 Tbsp Salt (or less according to your preference)
4 cups chopped Kale (200 g)
Carolyn’s soup notes:
I add celery to this too. If you use thin-skinned potatoes like red potatoes or Yukon Golds you don’t need to peel the potatoes (because who has time to peel potatoes). I’d also suggest using broth instead of water, or using a generous spoonful of Better Than Boullion to the soup as it cooks for a better flavor. Also, feel free to add whatever additional spices sound good, I like adding some sage and rosemary to this soup too. I also feel like the onion powder is unnecessary, though I usually add two onions to a soup like this. It makes a great, hearty soup, just make sure you simmer the beans long enough!