It's cold outside and there is nothing better than coming home to a warm bowl of soup! This hearty double bean soup is made with organic black beans, dark red kidney beans, tomatoes, carrots, celery and onions, then it's simmered in chicken broth for 30 minutes. It's chunky, easy to make, and full of flavor.
We used chicken stock with this recipe, but you can use vegetable stock as well. If you prefer more liquid with this soup, you can simmer in less time, about 20 minutes. And, if you prefer a thick and chunkier soup, simmer at least another 15 to 20 minutes longer. Either way, its delicious and healthy for the whole family to enjoy!
Hearty Double Bean Soup for a Healthy Heart!
- 2 Tbsp. olive oil
- 1 medium onion - chopped
- 2 carrots - chopped
- 2 celery stalks - chopped
- 2 cans organic black beans- rinsed
- 1 can organic dark kidney beans- rinsed
- 1 tomato -chopped
- 4 cups All Natural Chicken Stock, low sodium
- 1 bay leaf
- 1/8 tsp. cayenne pepper
- 1/2 tsp. salt
- 1 Tbsp. fresh parsley - chopped
In a large soup pot and on low heat, heat olive oil and sauté onion, carrots and celery for a few minutes, or until the vegetables are softened.
Add the chicken broth, beans, tomato, bay leaf, parsley, and seasonings.
Bring to boil. Then lower the heat to simmer.
Uncovered, simmer for 20 minutes. If you prefer a thicker soup, simmer for additional 20 minutes.
Remove and discard the bay leaf. Serve.
Serves 5 to 6