Bean Soup

Ingredients

• 0.5 kg of dried beans
• 1 large yellow onion
• 2 large carrots
• 2 large celery stalks
• 2 tbsp olive oil
• 2 cloves garlic
• 4 sprigs thyme
• salt and pepper

Preparation

• Soak the 0.5 kg of beans in water overnight, covering them with 2-3cm of water
• Chop the 1 onion, 2 carrots, and 2 stalks of celery into bite-sized pieces
• Crush the 2 cloves of garlic
• Tie the 4 sprigs of thyme together

Instructions

• Add the 2 tbsp of olive oil and heat until shimmering
• Add the chopped onion, carrots, and celery; sauté until onion is transparent
• Drain the water from the beans and rinse them; add them to the pot and mix
• Add the thyme bundle, crushed garlic, and fresh water to cover the beans by 2-3cm of water
• Bring to a boil, cover and lower heat to simmer for 4 hours or until beans are soft but not mushy
• Remove the thyme bundle and season the soup to taste (see suggested seasonings)

Suggested Seasonings

Aside from salt and pepper:

• Thyme and tarragon for a French-style soup
• Cumin for Mexican-style
• Italian herbs for Italian-style
• Vegan sausages for heartiness (cook for an extra 20 minutes)