Hearty Red Bean Soup

Ingredients

Red beans

1 cup, soaked overnight

Water

6 cups

Onion

1 medium, diced

Garlic

3 cloves, minced

Carrot

1 large, diced

Celery

2 stalks, diced

Bay leaf

1

Salt

to taste

Black pepper

to taste

Olive oil

1 tablespoon (for sautéing)

Instructions

1. Rinse the soaked red beans under cold water and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic, diced carrot, and diced celery to the pot. Cook for an additional 3-4 minutes until the vegetables are softened.
4. Stir in the rinsed red beans, bay leaf, and water. Bring the mixture to a boil over high heat.
5. Once boiling, reduce the heat to low and let it simmer, uncovered, for about 2 hours, or until the beans are tender and the flavors meld beautifully.
6. Remove the bay leaf. Using a blender or an immersion blender, puree the soup until smooth, or leave it slightly chunky for texture, according to your preference.
7. Return the blended soup to the heat, and season with salt and pepper to taste. Let it simmer for another 5-10 minutes.
8. Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired.