Bean soup

Here's a hearty and nutritious bean soup recipe:

Ingredients:

• Dried beans (like kidney, pinto, or black beans): 1 cup (or 2 cans, rinsed and drained)
• Onion: 1 medium, chopped
• Garlic: 2 cloves, minced
• Carrots: 2, diced
• Celery: 2 stalks, diced
• Vegetable or chicken broth: 6 cups
• Canned tomatoes: 1 can (14.5 oz), diced (optional)
• Bay leaf: 1
• Thyme: 1 teaspoon (dried) or a few sprigs (fresh)
• Olive oil: 2 tablespoons
• Salt and pepper: to taste
• Fresh parsley or cilantro: for garnish
• Lemon juice: from 1 lemon (optional)

Instructions:

1. Prepare the beans: If using dried beans, soak them overnight in water. Drain and rinse before cooking. If using canned beans, just rinse and drain.

2. Sauté vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are soft, about 5-7 minutes.

3. Add broth and beans: Pour in the broth, add the soaked (or canned) beans, diced tomatoes (if using), bay leaf, thyme, salt, and pepper. Bring to a boil.

4. Simmer: Reduce the heat and let the soup simmer for about 30-40 minutes if using dried beans (or 15-20 minutes if using canned beans), until the beans are tender.

5. Finish and serve: Remove the bay leaf. Taste and adjust seasoning if needed. Stir in lemon juice if desired. Garnish with fresh parsley or cilantro before serving.

Enjoy your comforting bean soup!