Large Chunky Bean Soup

Step by step

Method

1. Dice the vegetables into 8–12mm (about ⅓–½ in) pieces. Drain and rinse the beans, keeping the two types separate, and reserve about 1 1/2 tablespoons of each for serving. Measure the initial 1.5L (about 6¼ US cups) water and keep up to 750ml (about 3 US cups + 2 tbsp) additional water available.
2. Fit the Stirring Wand to the cold pot, check that the Foot Paddle touches the bottom and the Wand turns freely before turning on the heat. Add the olive oil, start Mode 2 (Auto-Reverse) and set a speed that keeps the vegetables moving without throwing them up the pot wall. Add the onion, carrot and celery, then cook for 8–10 minutes until glossy but not deeply browned.
3. Cook the garlic for 30–45 seconds, distribute the tomato paste for 1–2 minutes, then add the chopped tomatoes one can at a time.
4. Add the initial 1.5L (about 6¼ US cups) water and crushed bouillon. Turn off the burner and StirMATE, wear heatproof gloves, remove the Stirring Wand, mount OMNI-XL directly and check that the paddles turn freely, with room to spare above the soup. Restart in Mode 1 (continuous stirring) and bring the soup to a gentle 92–96°C (198–205°F) simmer.
5. Add the zucchini, bay leaves, oregano and black pepper and cook for about 5 minutes. Reduce the speed before adding the beans one can at a time. Use only enough speed to circulate the full pot without splitting or mashing the beans.
6. Add reserve water in about 190ml (about ¾ US cup + 1 tbsp) steps only as needed for clear movement. Gently simmer for 15–20 minutes. Add optional greens near the end. Taste before salting, remove the bay leaves, stop the heat and OMNI-XL, then serve with the reserved beans and garnishes.