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Ultimate Bean and Lentil Soup

Prep Time 15 mins
Cook Time 40 mins
Course Soup
Cuisine American
Servings 5 servings

Ingredients
  

  • 2 large carrots diced
  • 2 stalks celery diced
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • 2 bay leaves
  • ½ tsp dried marjoram
  • ½ tsp black pepper
  • 3-4 tsp salt or to taste
  • 1 cup chopped green beans fresh or frozen is fine just bring to room temperature first
  • 1 cup dried lentils
  • 1 can kidney beans drained and rinsed
  • 1 can chickpeas black beans, or navy beans drained and rinsed
  • 6 cups beef broth
  • 1 tbsp worcestershire sauce or coconut aminos
  • 2 tbsp olive oil

Instructions
 

  • heat a large soup pot over medium low heat, drizzle with olive oil
  • add carrots, celery, and onion to the hot pot, saute for about 10 minutes until onions become translucent
  • add garlic, rosemary, and thyme and saute 2 minutes longer
  • add the rest of the ingredients and bring to a boil
  • lower heat to a simmer and simmer uncovered for 30-45 minutes, until lentils are soft
  • remove bay leaves and serve hot
Keyword corn free, soy free recipes, vegan