Bean Soup with the Variety of Veggies

Today I’m out of work so I went to the super market for storing victuals in my refrigerator and I bought many kinds of vegetables. I’m so happy to see my fridge full of veggies. I also bought bean and want to cook it for my today’s dinner. I recall one recipe that’s a hot bean soup.


Photo: besottedgourmet.com

When you peep through this bean soup’s preparation, you may think that’s too long but I want to tell you that it’s easier than you think. I just intensively tell you in each step with the tips for each kind of veggie. So, now, it’s a time for our hot wonderful soup

Kitchenware
- Large soup kettle
- Pot
- Roasting pan
- Knife
- Trencher

Ingredients
- 1/4 teaspoon of pepper
- 1/2 teaspoon of dried thyme
- 1 teaspoon of salt
- 1 teaspoon of brown sugar
- 2 tablespoons of olive oil
- 2 tablespoons of lemonade
- 1/2 cup of finely chopped fresh parsley
- 8 cup of water
- 1/2 small cabbage, coarsely chopped
- 1 medium butternut squash, peeled, seed and cut into 1 1/2 in cubes
- 1 small hot chili pepper, chopped
- 1 (28 oz) can diced tomatoes
- 1 lb navy beans
- 2 lg. onions, chopped
- 2 lg. carrots, peeled and cut into 1/2 in pieces
- 2 bay leaves
- 4 garlic cloves, chopped
- 4 parsnips, peeled and cut into 1/2 in pieces
- Non stick olive oil cooking spray

Preparation

1. Add the beans in a kettle and pour just enough water to cover the beans with high heat. Bring to a rapid boil about 2 minutes.
2. Remove from heat and cover and allow beans to set about 1 1/2 hour to soften. Rinse kettle and place the olive oil in the kettle when beans soft drain and rinse well.
3. Heat the oil over medium high heat. Add the onion and cook 8 minutes, stirring often.
4. Add the bay leaf and garlic. Cook for 1 minute stirring to combine them. Then, pour the water into the kettle.
5. Add the beans, thyme, cabbage, chili pepper and tomatoes into the pot and heat them over high temperature, bring to a rapid boil.
6. Adjust heat to low, partially cover and let simmer about 1 hour.
7. Add the squash, carrots and parsnips in a roasting pan spray with the non stick olive oil. Then, spray the vegetables with the olive oil spray.
8. Preheat oven to 400 degrees and roast for 15 minutes.
9. Turn vegetables and continue roasting 15 minutes more until vegetables begin to caramelize.
10. Add the vegetables to the soup kettle. You may add more water if the soup is thick.
11. Continue to simmer another hour or until the beans are very soft. Add the salt and pepper.
12. Stir slowly in the lemonade and stir in the brown sugar until dissolved.
13. Remove the bay leaf and stir in the parsley before serving.