This hearty vegetarian (vegan!) bean soup is delicious, super easy, and while not quick, doesn't take too much preparation (just time for the beans to cook). I would imagine you could even prepare this in a crock pot as well!

2 cups of dried beans (I use Bob’s Red Mill “13 Bean” which contains navy, black, red, pinto, baby limas, large limas, garbanzo, great northern, kidney, black-eyed, yellow split, and green split peas, and lentils. But, any dried bulk beans will do; the more variety, the better!)

6 – 8 cups of water (depends how hearty you’d like your soup – I used six in the photo shown)

2 cubes of salted vegetable bouillon

1 Tbsp extra virgin olive oil

6 pearl onions

5oz shitake mushrooms

1 – 6oz can of tomato paste (I actually used just shy of the 6 ounces in this recipe – probably about 5)

First, prepare the beans. If you’re really good at meal planning, you’ll rinse & set the beans in a bowl of water overnight.  Or, if you’re like me, you’ll rinse the beans, then set them on high to boil in 4 cups of water for 5 minutes, then turn off the heat, cover & let sit for 1 hour. :)

After the hour (or whenever you're ready to prepare your soup after overnight soaking), peel your garlic, chop your onions, and add along with the other 2 – 4 cups of water, oilve oil, and bouillon cubes to the pot. Set back on high until boiling, then cover, and turn down to low to simmer for approximately 2 ½ – 3 hours. Stir occasionally while breathing in the delicious aroma that will fill your house & have everyone asking, "Is dinner ready yet?!?". Add the tomato paste & simmer for another ½ hour. Chop the mushrooms and add in the last 10 minutes of cooking.

I served this with onion rye bread. Enjoy!