In a Dutch oven or soup pot, heat olive oil to medium. Add onion, carrot and celery. Sauté 3-4 minutes or until soft. Stir in ...

This hearty vegetarian soup starts with a package of 15-bean soup mix from the dry-goods aisle, which already includes varieties like Northern, pinto, garbanzo, and lima.

When you’re making soup that calls for beans, there’s nothing easier than opening a can or two and dumping them in the pot. But is that the best we can do? Yes, when you make something with ...

Add the paprika, beans, collard greens and 8 cups water. Bring to a boil over medium-high, then cover, reduce to low and simmer, stirring occasionally, until the greens are very tender, about 30 ...

Canned and dry pinto beans are available at the grocery store. This versatile food is good in salads, ... Get the recipe for 15-bean slow cooker soup. 5. Rice and beans.

Flavorful chorizo brings meaty depth to a paprika pinto bean soup with ... to use Spanish chorizo, a dry-cured ... 2 tablespoons sweet paprika Two 15½-ounce cans pinto beans OR ...

1 bunch collard greens OR lacinato kale, stemmed, leaves chopped. Directions: In a large Dutch oven over medium, heat 2 tablespoons oil until shimmering.

2 (15 1/2-ounce) cans pinto beans OR pink beans, rinsed and drained 1 bunch collard greens OR lacinato kale, stemmed, leaves chopped In a large Dutch oven over medium, heat 2 tablespoons oil until ...