Ingredients:

  • 1/4 cup (45g) green lentils
  • 1/4 cup (45g) black beans
  • 1/4 cup (45g) kidney beans
  • 1/4 cup (45g) pinto beans
  • 1/4 cup (45g) navy beans
  • 1/4 cup (45g) chickpeas
  • 1/4 cup (45g) great northern beans
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 bell pepper, diced (any color)
  • 1 can (14.5 oz / 400g) diced tomatoes with juice
  • 6 cups (1.4 liters) vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional)

Instructions:

  1. Rinse beans and soak in water for 8 hours or use the quick soak method (boil for 2 minutes, then let sit for 1 hour).
  2. Dice onion, garlic, carrots, celery, and bell pepper.
  3. Heat oil in a large pot, add onion, and sauté until translucent. Add garlic, carrots, celery, and bell pepper; cook for 5 minutes.
  4. Drain and rinse soaked beans, then add to the pot. Stir in diced tomatoes (with juice) and vegetable broth.
  5. Add cumin, thyme, bay leaf, salt, and pepper.
  6. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour, until beans are tender.
  7. Remove bay leaf, adjust seasoning to taste, and serve hot.