Apple and Harissa Bean Veggie Soup
This soup combines all the flavors of fall. The apples add a subtle sweetness, the shiitakes and kale add earthiness, and harissa beans give it a spicy kick you'll love. Serve with cheese toasts or crusty bread.
Ingredients
- 1 tbsp. olive oil
- 1 sweet onion, chopped
- 2 stalks celery, thinly sliced
- Salt and black pepper, to taste
- 2 cloves garlic, minced
- 1 can white beans, pinto beans, or black beans, drained and rinsed
- 1 tbsp. harissa paste or seasoning
- 1 tbsp. butter
- 8 oz shitaki or other mushrooms, sliced
- 1 tbsp. fresh thyme, chopped
- 1 large apple, peeled, cored and diced
- 5 cups chicken, beef, or veggie stock or broth
- 1 bunch kale, stemmed and chopped
Instructions
- In large heavy pot heat oil over medium high. Add onion and celery; sprinkle with salt and pepper, then cook stirring occasionally, until beginning to soften, 3 to 5 minutes.
- Add garlic; cook and stir 2 minutes more. Add beans and harissa powder; cook, stirring frequently, until fragrant, about 3 minutes.
- Stir in butter, mushrooms, and thyme; cook undisturbed until golden and soft. Stir in apples.
- Carefully add broth to pot and gently stir removing any bits stuck to the bottom of the pot. Bring to a boil then reduce heat to low. Stir in kale; simmer, covered, until apples are soft and flavors have melded, about 30 minutes. Season to taste with additional salt and pepper.
- Serve soup with crusty bread or cheese toast.