French-Style 5 Bean Soup

• 2 tablespoons grapeseed oil
• 1 medium-size red onion, medium diced
• 2 medium-size carrots, medium diced
• 4 stalks of celery, medium diced
• 2 bay leaves
• 8 oz diced smoked ham
• 2 Tablespoons tomato paste
• 2 Tablespoons apple cider vinegar
• 8 cups of stock (chicken stock, veal stock or beef stock)

3 cups of dried beans such as

• Black eyed peas
• Baby lima beans
• Green split peas
• Green and red lentils
• 1 Tablespoon chopped tarragon for garnish
• Shaved Parmesan cheese for garnish

1. 1

   Heat a large Dutch oven to medium heat and add the grapeseed oil. Once the pot is hot, add the diced vegetables and let them cook until glazed and aromatic.

2. 2

   Add the smoked diced ham, and let it cook for about 2 minutes.

3. 3

   Continue by adding the tomato paste, let it cook for about 2 minutes, add the apple cider vinegar, deglazing the pan, then add the beans and 7 cups of the stock.

4. 4

   Save one cup of the stock. You might need to add this toward the end of the cooking, if the soup is too thick.

5. 5

   Bring the soup to a boil, check the seasoning by adding salt, pepper and the bay leaves.

6. 6

   Once the soup comes to a boil, reduce to a simmer and let it cook for about 45 minutes, until the beans are soft.

7. 7

   Once the beans are soft, you should be able to break them down with the back of your spoon.

8. 8

   If your soup is thick, add the reserved one cup of stock.

9. 9

   Ladle the soup into bowls, garnish with the chopped tarragon and shaved Parmesan cheese.