Bean Bourguignon Soup

I'm an absolute sucker for soup. I can eat soup year round, whether it's hot or cold. Recently, I've been trying some recipes and this one is definitely a new favorite of mine. It's packed with protein and rich flavors, not to mention, its vegan so you can enjoy this soup year round! Here's how to make this incredibly easy and tasty soup:

COOK TIME: 1 hr.

SERVES: 6

INGREDIENTS:

• 1 package of mixed dried beans
• 3 carrots, chopped
• 3 stalks of celery, chopped
• 3 cloves garlic, minced
• 1 cup mushrooms, chopped
• 1 onion, chopped
• 3 tbsp olive oil
• 1 cup red wine
• 1/2 cup white wine
• 8-10 cups water
• 2 tbsp salt
• 1/2 tbsp pepper
• 1/2 tbsp Italian herbs

INSTRUCTIONS:

1. Bring 8 cups of water to a boil and add the mixed beans. Simmer for 45 minutes.
2. Add the white wine and continue cooking the beans until they are tender.
3.  In a separate pan, add the chopped carrots, celery, garlic, mushrooms, onion, and olive oil. Cook until, the vegetables begin to soften.
4. Add the red wine, salt, pepper, and herbs to the vegetables and reduce for about 3 minutes.
5. Once the vegetables and wine have simmered, add them to the beans. Add water as needed. You can also add a dash of vegetable broth for additional flavor.
6. Enjoy with some hearty bread or crackers!