Ingredients
- 1 cup dried beans (black, red, white)
- 2 cups of dried mixed vegetables (bell peppers, carrots, celery, corn, greenbeans, peas)
- 2 slices of a large red onion, diced
- 1 garlic clove, minced
- 1 tablespoons olive oil
- 1 (14.5 ounce) can of fire roasted garlic dice tomatoes
- 3-4 cubes vegetable bouillon
- 1/4 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Ingredients
macros
Instructions
- Bring 9 cups of water to a boil in a pot. Add the dried vegetables and beans and let soak for 15 minutes.
- Bring to a boil on medium heat. Let it boil for 5 minutes then reduce to low heat and allow to simmer.
- Meanwhile, in a skillet, heat olive oil on medium low heat. Add onions and garlic and cook for 5 minutes. Stir in the diced tomatoes, bring to a boil then reduce to low heat and allow to simmer for 15 minutes.
- Combine the contents of the skillet to the soup pot, add the remaining ingredients and let simmer for 40-50 minutes.
- Taste and adjust seasoning if necessary.
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