A while back my mom and I had taken a ride to Columbus Market with my mom and the boys. We went specifically for the Amish Market and let me tell you, holy good smellin’! The amount of baked items coming out of the ovens was incredible! Sticky buns, breads, pies, biscuits, BBQ goodness and so much more! Then there was a wall of dried goods, including a mix of 7 beans, figured well lets make some soup!
This soup is full of hearty beans, carrots, celery, diced tomato and I threw some meatballs in there too! It is simmered for hours and the flavor is wonderful. I served mine over a medium sized pasta. My boys loved this too and I loved getting lots of good for you stuff in them! The meatballs can certainly be left out for a vegetarian version, I just had some little ones left over and figured I’d use them. Definitely give this one a try on a cold day, it’ll warm you and fill you up!
Ingredients
4 celery stalks, diced
1 heaping cup sliced baby carrots
4 cloves garlic, sliced
1 onion, diced
1 lb dried 7 bean mix
2 Tbsp oregano
1 bay leaf
1- 28 oz can diced tomatoes
2 qt vegetable broth
2- 28 oz cans water
10-15 mini meatballs
olive oil
salt & pepper
Preparation
1. In a large pot, over medium heat, add enough olive oil to coat the bottom of the pot. Add in the celery, carrots, onion, garlic, oregano, bay leaf, salt and pepper. Cook for 12-14, until the veggies are softened.
2. Stir in the dried beans and the diced tomatoes, including the liquid. Cook for another 10 minutes.
3. Add the vegetable broth and 2 cans of water. Simmer on low for 3 hours, a lid partially covering. The flavors will concentrate and become perfectly intense.
4. If you are adding the meatballs, go ahead and do so now. Simmer completely uncovered for 20 mins. Taste for salt and pepper. Serve as is or over a small/medium sized pasta.
