Salutations! This is one of those chop, dump, and cook recipes. It’s fairly easy and makes a huge pot of soup. The broth is flavorful and delicious, especially with a sprinkle of Parmesan cheese, and the veggies add just the right amount of texture and sweetness. When the winter chill hits cozy up with a hearty warm bowl.
Rustic Vegetable and Bean Soup
- 2 tablespoons of olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 12 oz (1 can) light beer
- 32 oz vegetable stock
- 28 oz can petite diced tomatoes
- the juice of 1/2 of a lemon
- 2 16 oz cans white beans (great northern is what I like)
- 2 medium sweet potatoes peeled and diced into roughly 1/2 inch pieces
- 12 oz frozen lima beans
- 3 heaping tablespoons fresh basil, roughly chopped
- 1 tablespoon fresh parsley, roughly chopped
- salt and pepper to taste
- grated Parmesan and more parsley for garnish
In a large pot, heat olive oil over medium heat. Add diced onions and cook about four minutes until they are soft and the kitchen is smelling good. Add the chopped garlic and cook another minute or so. Now dump in the remaining ingredients(starting with the beer to deglaze the pan) and crank up the heat to high to bring to a boil. When it reaches a full boil, lower heat to about medium-low and simmer uncovered for about 1/2 hour, or until veggies are tender. You don’t need to babysit it, but stir occasionally. Now turn the heat all the way to low and let it continue to simmer another hour so it sets up and the ingredients meld. Garnish with grated Parmesan cheese or fresh parsley and serve with crusty bread. Serves approximately 10.
It’s even better reheated the next day. I like to fix this for supper on a Friday, and then reheat the leftovers for lunch all weekend.