Four Bean Soup
Gourmet Soups, Stews, & Bisques
A hearty, savory soup chock-full 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 1/2 ounces) great northern beans
1 can (15 1/2 ounces) red beans
1 can (15 1/2 ounces) butter beans
1 can (15 1/2 ounces) black beans
1 tablespoon Graisse de Canard Gold® or vegetable oil
1/2 cup diced onion
1/2 cup diced peeled carrots
1/2 cup diced celery
2 cloves garlic, chopped
2 teaspoons dried oregano
2 teaspoons dried Herbes de Provence
1 can (28 ounces) diced tomatoes
1 1/2 ounces Veggie-Stock Gold® dissolved in 4 cups hot water
2 teaspoons salt, plus additional as needed
1/2 teaspoon fresh cracked pepper, plus additional as needed
Drain and rinse all the beans and set them aside.
Heat the Graisse de Canard Gold® in a stockpot on medium-high, add the onion, carrots, and celery, and cook, stirring, about 5 minutes, until the vegetables are soft but not browned. Add the garlic and dried herbs and cook, stirring, 1-2 minutes more.
Stir in the tomatoes and their juices, the dissolved Veggie-Stock Gold®, and the beans. Bring the soup to a boil, then reduce the heat to medium-low and add the salt and pepper. Simmer the soup for 15 minutes and then season with additional salt and pepper if needed.