Bean Soup

Bean soup is one of our go-to recipes - simple, filling, and cheap.  Doesn't always look pretty, but it's delicious.  This recipe is also a good way to combine any leftover beans and vegetables.  This is what we had tonight, but really, any combination of beans and aromatics will do the trick.

Makes 6 servings.

1/4 pound dried adzuki beans

1/4 pound dried canellini beans

1/4 pound dried roman beans

1 small onion

3 stalks celery

1 carrot

4 cloves of garlic

1 yellow bell pepper

2 T olive oil

2 T salt

2 T pepper

2 T oregano

2 bayleaves

1 oz. vermouth

1. Soak beans

2. Combine the aromatics (everything that isn't a bean or a spice or vermouth) in a pan and cook over medium heat until soft

3. Add beans, spices, and water to the consistency you want

4. Bring to a boil and simmer for 2 hours

5. Add vermouth and garnish with parmesan cheese and Frank's Red Hot Sauce

PP+ Value: 6 (not including cheese)

Note: You can add nutritional yeast instead of cheese to veganize.