Large-Batch White Bean Soup

Name: Large-Batch White Bean Soup
Yield: 10–12 servings
Cuisine: Vegan
Ingredients: 2–3 Tbsp olive oil; 2 large onions, diced; 5–6 carrots, diced; 5–6 celery stalks, diced; 1 green bell pepper, diced; 6–8 cloves garlic, minced; 5–6 cans (15 oz each) white beans, drained and rinsed; 16 cups vegetable broth; 2 bay leaves; 2 tsp dried thyme; 1½ tsp dried rosemary; 1 tsp black pepper; 1 tsp smoked paprika (optional); Salt to taste; 4–5 cups frozen broccoli, chopped

Large family-size white bean soup with vegetables and broccoli.

10–12 servingsSoups & stews

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INGREDIENTS

10–12 servings

2–3 Tbsp olive oil
2 large onions, diced
5–6 carrots, diced
5–6 celery stalks, diced
1 green bell pepper, diced
6–8 cloves garlic, minced
5–6 cans (15 oz each) white beans, drained and rinsed
16 cups vegetable broth
2 bay leaves
2 tsp dried thyme
1½ tsp dried rosemary
1 tsp black pepper
1 tsp smoked paprika (optional)
Salt to taste
4–5 cups frozen broccoli, chopped

METHOD

Make it

1
Sauté the onion, carrots, celery and green pepper in the olive oil for 8–10 minutes.
2
Add the garlic and cook for 1 minute.
3
Stir in the broth, beans, herbs and spices.
4
Simmer for 40–45 minutes.
5
Add the broccoli during the last 8–10 minutes.
6
Mash or blend about 1½–2 cans worth of beans into the broth to naturally thicken it.

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