My husband and I were at our local farmer’s market today. And we (ok, more like me) indulged on a shopping spree of irresistibly fresh, colorful, and sweet-smelling organic seasonal fruits and vegetables. The produce at the market were so fresh. The vegetable leaves were thick and of a deep vibrant green. They looked so good that I had to buy them! And on our way home, I already knew that this is a prefect time to make a delicious vegetable soup.
Although my husband was impressed with the beautiful display of fruits and vegetables at the market, he was even more impressed with my Mixed Beans Potato Vegetable Soup. It is vegetarian and simply delicious! The beans and vegetables created such wonderful flavors for the soup. All I need was a tiny bit of soy bean paste to enhance the natural flavors.
If you are worried that the beans will give you gas or intestinal discomfort, soak them to remove the offending starch that causes gas. See more details on how to prepare beans to avoid gas problems. Alternatively, you can take a natural enzyme tablet like Beano.
- 1.5 cups of soaked organic mixed beans (see notes below)
- 12 cups of water
- 2 organic carrots
- 1 small bunch of fresh organic broccoli
- 1 small bunch of fresh organic kale
- 4 leafs of an organic green cabbage
- 3 organic potatoes
- 1 organic onion
- 1 whole garlic, minced
- 3 tbsp of olive oil
- ½ tsp of salt
- 1.5 tsp salted soy beans, crushed into a paste with the back of a spoon
- Boil 12 cups of water in a large pot.
- In the meanwhile, peel and cut the onion to 1″ wide slices. In a hot saute pan, add 1 tbsp of the olive oil and lightly pan fry the minced garlic and onions for 2-3 minutes until the aroma comes out. Add the soaked beans and saute for 3-5 minutes to absorb the garlic-onion flavor. Turn off heat and let the beans sit in the pan.
- When the pot of water boils, pour all of the content from the saute pan into the pot. Boil on high heat for 5 minutes or until the liquid bubbles. Simmer on low heat for 30 minutes. Set the timer.
- In the meanwhile, peel and cut the carrots and potatoes to 1″ thick chunks. Set aside. Wash and cut the broccoli to small florets and set aside. Finally, wash and cut the cabbage leafs and kale to 2″ wide strips. Set aside.
- When the timer signals at the end of the 30 minutes, add the carrots and potatoes to the pot. Boil covered for 15 minutes on low heat.
- Next, add the broccoli, cabbage, and kale to the soup. Simmer on low heat for another 30 minutes. Set the timer and turn off heat when the timer signals.
- Add the remaining 2 tbsp of olive oil and crushed soy bean paste to the hot soup. Add salt and mix the seasoning into the soup. Serve hot alone or with rice in your soup bowl.