Mixed Bean Soup Recipe
Our hearty Mixed Bean Soup is the perfect choice for cold, blustery days. Especially if you’re vegan! Packed with protein & flavor, it makes for a highly satiating meal that keeps acid reflux at bay.
While you can use a single type of bean in this soup, using a variety adds interest, flavor, and texture. Soaking the beans (at room temperature for at least 6 hours or overnight) helps reduce the cooking time as well as reduces the natural sugars which are harder to digest. And because they are filled with water, soaked beans cook more evenly and are less likely to fall apart during cooking.
What makes the Mixed Bean Soup recipe GERD friendly?
Legumes are a delicious and healthy source of protein. They are naturally low in fats and cholesterol and high in fiber, folate, potassium, iron and magnesium.
Balsamic vinegar is rich in acetic acid that stimulates the secretion of gastric juices. It can also make your stomach produce less hydrochloric acid that will help to reduce the symptoms of acid reflux.
We believe that eating organic, fresh beans is better than eating canned beans. But feel free to use canned beans if you’re short of time and didn’t soak whole beans the previous night.