Good Earth Vegetable Bean Soup

Ready in 45 minutes

This is the house soup at Good Earth restaurant. It is so good.


3 medium carrots; coined
1 medium yellow onion; 1/4 inch dice
3 stalks celery; 1/4 inch dice
1/2 pound mushrooms; sliced
2 cloves garlic; chopped
1 tablespoon fresh basil; chopped
1 tablespoon fresh oregano; chopped
1 tablespoon fresh tarragon; chopped
2 cups frozen corn
2 cups fresh peas
3 quarts vegetable stock
1 teaspoon kosher salt
2 cans whole peeled tomatoes
1/2 tablespoon ground black pepper
1 pound anasazi beans; cooked
1 tablespoon fresh thyme

Original recipe makes 8 Servings



In a large soup pot, combine carrots, onions, celery, mushrooms, garlic and herbs. Add stock and bring to a boil. Immediately reduce to a simmer.

Add tomatoes, corn, peas and mushrooms. Cook 15 minutes.

Add cooked beans*, salt and pepper.

*To cook beans: Soak overnight in cold water. After soaking, rinse thoroughly. Cover with water and cook until soft. Drain and rinse before adding to soup.

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