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Hearty 15-Bean and Vegetable Soup [Vegan]
Bean soup mixes can disappoint because different beans cook at different rates, leaving some blown-out and disintegrating while others remain hard. To prevent blowouts, we brined the beans to soften their skins. Then we brought the soup to a simmer before transferring it to the oven to cook gently in... Read More
Ingredients You Need for Hearty 15-Bean and Vegetable Soup [Vegan]
How to Prepare Hearty 15-Bean and Vegetable Soup [Vegan]
- Dissolve 3 tablespoons salt in 4 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Adjust oven rack to lower-middle position and heat oven to 250°F. Heat oil in Dutch oven over medium heat until shimmering. Add onion, carrot, chard stems, and porcini mushrooms and cook until vegetables are softened, 7 to 10 minutes.
- Stir in white mushrooms, cover, and cook until mushrooms have released their liquid, about 5 minutes. Uncover and continue to cook until mushrooms are browned, 5 to 10 minutes.
- Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in soaked beans, broth, and bay leaves and bring to a boil. Cover pot, transfer to oven, and cook until beans are almost tender, 1 to 1 1/4 hours.
- Stir in chard leaves and tomato and continue to cook in oven, covered, until beans and vegetables are fully tender, 30 to 40 minutes longer. Discard bay leaves and season with salt and pepper to taste. Serve.
- Check out Nutritious Delicious at America's Test Kitchen online store!
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