Creamy Mixed Bean & Veggie Soup

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 celery stalks, diced
• 1 carrot, diced
• 1 green bell pepper, diced
• 1 yellow or orange bell pepper, diced
• 1 can (14 oz / 400 g) diced tomatoes
• 4 cups (1 L) vegetable or chicken broth
• 1 can (15 oz / 425 g) navy beans, drained and rinsed
• 1 can (15 oz / 425 g) kidney beans, drained and rinsed
• 1 can (15 oz / 425 g) black-eyed peas or pinto beans, drained and rinsed
• 1 tsp paprika
• 1 tsp dried oregano
• ½ tsp cumin
• ½ tsp chili flakes (optional for spice)
• ½ tsp black pepper
• Salt to taste
• 1 cup cooked rice or barley (for thickness)
• 1 tbsp tomato paste
• ½ cup milk, cream, or coconut milk (optional, for creamy texture)
• 2 tbsp chopped fresh parsley or cilantro

Instructions

1. Sauté aromatics:
   In a large pot, heat olive oil over medium heat. Add onion, garlic, celery, carrot, and peppers. Sauté for 7–10 minutes until soft and fragrant.
2. Add tomatoes and seasoning:
   Stir in diced tomatoes, tomato paste, paprika, oregano, cumin, chili flakes, salt, and pepper. Cook for 3–4 minutes.
3. Add beans and broth:
   Pour in the broth and add all the beans. Stir well, bring to a boil, then reduce heat and simmer uncovered for about 25–30 minutes.
4. Thicken the soup:
   Stir in the cooked rice or barley. Continue to simmer for another 10 minutes until the soup becomes thick and hearty.
   (For a creamier texture, mash a small portion of the beans in the pot or stir in milk/cream at this stage.)
5. Finish and serve:
   Taste and adjust seasoning. Garnish with chopped parsley or cilantro. Serve hot with crusty bread or cornbread.

🍅 Optional Add-ins

• For meat lovers: add browned sausage, bacon, or shredded chicken.
• For extra creaminess: stir in a spoonful of sour cream or Greek yogurt before serving.
• For a smoky kick: add ½ tsp smoked paprika or a dash of hot sauce.