Ingredients
- 1 pound 15-bean mix discard seasoning packet if included
- 1 tablespoon olive oil
- 1 large yellow onion diced
- 4 cloves garlic minced
- 4 medium carrots diced
- 3 celery ribs diced
- 1 teaspoon dried thyme
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 6 1/2 cups low-sodium vegetable broth
- 1 can diced tomatoes with juices (14.5 ounces)
- 1 bay leaf
- 2 1/2 cups fresh spinach roughly chopped
- Salt to taste
- Fresh parsley or cilantro chopped (for garnish)
Instructions
- Rinse the beans and remove any debris.
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
- Add thyme, paprika, cumin, and pepper. Cook 1 minute until fragrant.
- Add the rinsed beans, vegetable broth, diced tomatoes with juices, and bay leaf. Stir to combine.
- Boil, then reduce heat to low. Cover and simmer for about 1 1/2 hours or until beans are tender, stirring occasionally. Add more liquid if needed.
- Take out the bay leaf. Mix in the chopped spinach and cook for another 5 minutes until it wilts. Adjust seasoning with salt to your preference.
- Ladle soup into bowls and enjoy hot, garnish with fresh parsley or cilantro.
