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Mixed Bean and Vegetable Soup | by startcooking kathy & amandine
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Mixed Bean and Vegetable Soup

* 1 tablespoon of olive oil

* 1 medium onion - chopped

* 1 1/2 pounds of mixed root vegetables

* 1 1/2 pounds of mixed vegetables

* 1 teaspoon of garlic - crushed

* 2 teaspoons of curry powder

* 1/4 cup of fresh parsley - chopped

* 2 bay leaves

* 4 cups of chicken stock (or vegetable stock)

* 2 small zucchini - chopped

* 1 can of red kidney beans (15 ounces) - rinsed and drained

* 1 can of black-eyed peas (15 ounces) - rinced and drained


Heat oil in a heavy stock pot or Dutch oven.


Add all the vegetables, except the zucchini, parsley and beans.


Cook over high heat for 4-5 minutes, stirring constantly.


Add the garlic, curry powder and the bay leaves and continue cooking for 2-3 minutes.


Pour in the stock, there should be enough to cover all the vegetables.


Bring to a boil and then reduce heat to simmer, cover and simmer for 20 minutes.


Add the beans and cook for another 10 minutes.


Remove bay leaf.


Puree about 1/3 to 1/2 of the soup in a blender.


Return puree to the pot and bring to a boil.


Then add the zucchini and parsley and continue cooking for another 3-4 four minutes.


Add salt and pepper as needed.


Adapted From:

Good Housekeeping’s Complete book of Vegetarian Cookery

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Taken on August 13, 2008