Classic Bean Soup

Ingredients

• Onion

  raw

  1 medium or 110g

• Carrots

  raw

  2 large or 144g

• Celery

  raw

  200g

• Garlic

  raw

  4 cloves, minced or 12g

• Fire-roasted diced tomatoes

  Trader Joe's

  28 oz or 794g

• Pinto Beans

  Canned, No Salt Added - Whole Foods Market

  30 oz or 851g

• Red kidney beans

  cooked, boiled, unsalted

  15 oz or 425g

• Vegetable broth

  from bouillon, low-sodium

  4 cup or 960g

• Paprika

  2 tbsp or 14g

• Cumin seed

  ½ tsp, whole or 1g

• Fennel seed

  1 tsp, whole or 2g

• Salt

  table

  2 tsp or 12g

Directions

1. Dice the onion, carrots and celery. Mince the garlic.
2. In a large pot or Dutch oven over medium heat, saute the onion, carrots, and celery for 5 to 7 minutes, until the onion is translucent. Add the garlic and cook for 1 minute.
3. Add tomatoes, drained beans, vegetable broth, smoked paprika, cumin, fennel seeds (crushing the fennel seeds with your fingers as you add them), and kosher salt. Simmer for 15 minutes**. Taste and adjust seasonings if desired. Serve warm: leftovers keep well refrigerated for up to 3 days or frozen up to 3 months.
4. Original recipe by: Sonja Overhiser (source: www.acouplecooks.com/bean-soup-recipe/#tasty-recipes-123618-jump-target)