15 Bean Soup

Name: 15 Bean Soup
Total time: 605
Yield: 20
Ingredients: 1 (20 ounce) package 15-bean soup mix (seasoning packet not used); 2 tablespoons olive oil, or more as needed; 1 large onion, diced; 12 carrots, peeled and chopped, or more to taste; 15 crimini mushrooms, sliced, or more to taste; 7 stalks celery, chopped, or more to taste; 6 leaves dinosaur kale, chopped; 4 leaves red Swiss chard, chopped; 3 large cloves garlic, minced; 12 cups vegetable broth; 2 bay leaves; 1 teaspoon dried rosemary; 1 teaspoon dried basil; salt and ground black pepper to taste

Recipe by tamara from allrecipes.com

Dinner 10 Hr. 5 Mins.

Ingredients

20 servings

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1 (20 ounce) package 15-bean soup mix (seasoning packet not used)
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2 tablespoons olive oil, or more as needed
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1 large onion, diced
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12 carrots, peeled and chopped, or more to taste
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15 crimini mushrooms, sliced, or more to taste
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7 stalks celery, chopped, or more to taste
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6 leaves dinosaur kale, chopped

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4 leaves red Swiss chard, chopped
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3 large cloves garlic, minced
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12 cups vegetable broth
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2 bay leaves
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1 teaspoon dried rosemary
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1 teaspoon dried basil
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salt and ground black pepper to taste

Instructions

Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
Heat olive oil in a stockpot over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes.
Pour broth over vegetable mixture and bring to a boil; reduce heat and add bay leaves, rosemary, basil, salt, and pepper. Add beans and simmer soup until beans are softened, 1 ½ to 2 hours.