This is a hearty soup, great as either lunch or dinner. Perfect with vegan butter on chunky bread!
Ingredients:
2 cups 12 (dry) bean mix
1 large onion, chopped
3 zucchini, chopped
1 orange bell pepper, chopped
1 cup carrots, shredded
6 cups water
salt and pepper to taste
Steps:
Rinse and drain beans, and cook in water till tender. It take me about 35-40 minutes. Add the remaining ingredients, cook for an additional 15-20 minutes - based on desired vegetable softness you like. Add salt and pepper to taste. Serve hot.
Notes:
This is a quick and easy recipe, which can be adapted for a slow cooker of an instant pot. Vary the beans and the veggies for variation.
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