Four Bean Soup
Using Veggie Broth Concentrate
A savory four bean soup recipe chock-full of a variety of beans, with garlic, tomatoes, and herbs. The perfect antidote to a chilly day. Serve it with buttered cornbread and a crisp salad.
1 can (15 ounces) great northern beans
1 can (15 ounces) red beans
1 can (15 ounces) butter beans
1 can (15 ounces) black beans
1 tablespoon vegetable oil
½ cup diced onion
½ cup diced peeled carrots
½ cup diced celery
2 cloves garlic, chopped
2 teaspoons dried oregano
2 teaspoons dried thyme
1 can (28 ounces) diced tomatoes
4 cups hot water
2 teaspoons salt, plus additional as needed
½ teaspoon fresh cracked pepper, plus additional as needed
Drain and rinse all beans and set aside.
Heat vegetable oil in a soup pot over medium heat, add onion, carrots, and celery, and cook, stirring, about 5 minutes, until vegetables are soft but not browned. Add garlic and dried herbs and cook, stirring, 1 to 2 minutes more.
Stir in tomatoes and their juices, water, Kitchen Accomplice Veggie Broth Concentrate or Vegan Plant-Based No-Bone Broth Concentrate, and beans. Bring soup to a boil, then reduce heat to medium-low and add salt and pepper. Simmer the four bean soup for 15 minutes, then season with additional salt and pepper as needed.