Holiday Anchor Bean Soup

Ingredients

Base

• 2 tbsp extra-virgin olive oil

• 1 large yellow onion, finely chopped

• 3 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, diced

Veggies

• 1 small sweet potato, peeled and cubed

• 1 cup chopped green beans or kale

• 1 cup chopped cherry tomatoes (or 1 cup canned crushed tomatoes)

Beans

• 1 can chickpeas, drained and rinsed

• 1 can white beans (cannellini or butter beans), drained and rinsed

• ½ cup dried lentils (optional, for extra body)

Flavor

• 1½ tsp sea salt (adjust to taste)

• 1 tsp smoked paprika

• 1/2 tsp cumin

• ½ tsp dried thyme

• 3 bay leaf

• Fresh black pepper

Liquid

• 5–6 cups vegetable broth or water

Finish

• Zest of ½ lemon

• 1–2 tbsp lemon juice

• Fresh parsley or rosemary, finely chopped

• Extra olive oil for drizzling

Instructions

1. Build the base
   Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 6–8 minutes until soft and lightly golden.

2. Layer the flavor
   Add garlic, smoked paprika, cumin, thyme, and bay leaf. Stir and cook for 1 minute until fragrant.

3. Add veggies & beans
   Stir in sweet potato, tomatoes, chickpeas, white beans, and lentils (if using). Season with salt and pepper.

4. Simmer
   Pour in vegetable broth. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 25–30 minutes, until vegetables are tender and the soup is thick and cozy.

5. Finish & brighten
   Remove bay leaf. Stir in lemon zest, lemon juice, and chopped herbs. Taste and adjust seasoning.

6. Serve
   Ladle into bowls, drizzle with olive oil, and serve hot with gluten-free focaccia or sourdough for dipping.

Chef Notes

• This soup gets better the next day—perfect for holiday leftovers.

• Blend 1–2 cups of the soup and stir back in for a creamier texture without dairy.

• Swap beans based on what you have—this is meant to be flexible and forgiving.