Summer Bean, Beet, and Veggie Soup

Ingredients-

⅔ cup dried beans of your choice, or 1 1/2 cans of beans

1 ½ tbsp cooking fat (bacon fat, other animal fats, or avocado oil are good choices)

½ onion, diced (94g)

2 carrots, sliced (92g)

1 beet, chopped into large cubes (50g)

1 small sweet potato, chopped into large cubes (80g)

8 crimini mushrooms (155g)

3 celery ribs, sliced (120g)

2 garlic cloves

6 chard leaves, chopped (197g)

1 cup beet greens (144g)

1 14.5 oz can diced tomatoes

4 - 4 1/2 cups vegetable broth

2 bay leaves

2 tsp dried parsley

2 tsp dried basil

pepper to taste

salt to taste

Recipe-

If using dried beans, place them in a pressure cooker, add water to cover 2 inches above the beans, bring to a boil, remove from heat, and let soak for 1 hour.

After an hour secure lid and bring to a steam over high heat. Then reduce heat to medium and cook for 30 minutes. Depressurize, drain reserving 1/2 cup of the bean water and setting aside the drained beans. Skip these first 2 steps if using canned beans and just drain the canned beans and set them aside.

Heat oil in a pressure cooker or large pot over medium high heat. Once hot add onions, carrots, beets, and sweet potato. After about 2 minutes add the mushrooms, celery, and garlic. Stir occasionally. After another minute, add chard, beet greens, canned tomato, 4 cups of vegetable broth, bay leaves, parsley, basil, pepper, beans, and 1/2 cup reserved bean water (if using dried beans) or an extra 1/2 cup of vegetable broth if using canned beans. If using a pressure cooker, secure the lid and bring to a steam over high heat. Once steaming, reduce heat to medium, cook for 3 minutes, and depressurize . If using a pot, bring to a boil over high heat. Then reduce heat to medium high, and simmer for about 15-20 minutes, till the veggies are soft and cooked.

Season with salt and divide soup amongst bowls. Top with parmesan, serve with bread or biscuits if you'd like, and enjoy!

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Summer Bean, Beet, and Veggie Soup