Nine-Bean Soup

Name: Nine-Bean Soup
Yield: Makes 6 Main-Course Servings
Ingredients: 4 garlic cloves, thinly sliced; 1½ tablespoons tomato paste; 2 medium-large red or yellow onions, chopped; 1 tablespoon olive oil; 4 carrots, trimmed, peeled, and sliced; 1 small dried hot chili or a pinch of dried red pepper flakes; 4 teaspoons paprika, preferably Hungarian; Salt and freshly ground black pepper, to taste; 4 scallions (white and green portions), trimmed and thinly sliced on a sharp diagonal; 1 tablespoon balsamic vinegar or red wine vinegar, or to taste; ½ pound dried mixed beans, soaked overnight in enough cold water to cover by 2 inches and drained (or use quick-soak method, Dried Bean Basics); 3 cups reduced-sodium chicken broth or vegetable broth; 2 tablespoons chopped fresh parsley; 1 teaspoon dried marjoram

Preparation info

Makes
6
Main-Course Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

Packaged mixes of dried beans can be found in specialty and health food stores. Or just combine a number of types of dried beans yourself—the actual number of different kinds is not all that important.

Ingredients

2 medium-large red or yellow onions, chopped
1 tablespoon olive oil
4

Dinner
Supper
Gluten-free
Soup
Spicy

Method

Combine the onions, oil, and about 1 tablespoon of water in a nonreactive large, wide nonstick saucepan; cook over low heat until the onions are softened, about 5 minutes. Add the carrots and garlic; cook, stirring, until the carrots soften, about 5 minutes. Stir in the paprika, marjoram, and hot chili pepper; cook, stirring, for 1 minute longer. Add the tomato pa