Hearty Vegetable Soup for a Crowd


Hearty Vegetable Soup for a Crowd
Serves: 12
  1. Rinse and soak beans according to package directions. Drain soak water and rinse beans.
  2. In large pot, add 10 cups of water to soaked and rinsed pinto and black beans. On medium heat, simmer until beans are tender, but not soft, for about two hours.
  3. Add two cups of vegetable broth, stir, and allow to simmer.
  4. Add celery, onion, garlic, oregano, thyme, cumin and black pepper. Continue to simmer for 30 minutes. Check tenderness of beans, vegetables. Adjust spices to taste.
  5. Add canned, diced tomatoes. Stir, and return to simmer.
  6. Check tenderness of beans and vegetables. Adjust liquid, adding vegetable broth as needed.
  7. Heat thoroughly, and serve.
- Serve soup in large bowls, topped with sour cream or shredded cheese.
- Serve with oven warmed, buttered, Artisan bread.
- Soup will hold well in refrigerator for five days.