Ultimate Bean and Lentil Soup
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