Three Bean Vegetable Soup
Our pantry is stocked with Pintos, Kidneys, Yellow Eyes and Marfax beans, so grab a few of your favorites along with some of your preferred soup vegetables and make a big pot to get you through the end of the year! Get your beans (half a cup of each) soaking for up to 12 hours before cooking if possible. Begin with sauteing garlic and onion in olive oil in a big pot. Once translucent, add whichever vegetables you wish; we suggest carrot, celeriac, potato and sweet potato, and cook until starting to soften. Throw in your drained beans, six cups of chicken or vegetable broth, either fresh or jarred tomatoes and some Herbes de Vermont dried herb blend. Bring to a boil and simmer until the beans are tender. Add a splash of apple cider vinegar and some rosemary and garlic herb salt to taste. Serve with a dollop of whole yogurt on top and over rice or with crusty bread for dipping.