You can customize this not only to your favorite brand (or homemade variety) but also to any heat level. Your favorite salsa will add great flavor!Ī good amount of the flavor in this soup comes from the pre-made salsa. Add more flavor with garlic, red pepper flakes and salt.
I use my home canned salsa, but use what you love. How to make the best bean soup Sweat onions, carrots, and celery in olive oil and tomato paste.
Stir in broth, ham, salt, tomatoes, and bay leaves.
Sauté carrots, celery, onion and garlic until starting to soften, about 8 to 10 minutes. Heat olive oil in a large stock pot or Dutch oven over medium-high heat until oil shimmers.
Feel free to use no-salt-added beans to control the sodium. ingredients 2 cups dried beans, mixed 1 tablespoon olive oil 1 yellow onion, chopped 5 garlic cloves, minced 5 carrots, diced 2 celery ribs, diced 8 cups. Transfer soaked beans to slow cooker insert. Canned beans are cooked to a perfectly creamy state, soaking in the other flavors of the soup so well. Add the fennel, onion and garlic, cover and cook over low heat, stirring occasionally, until softened.