Vegetable Bean Soup Recipes

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VEGETABLE BEAN SOUP



Vegetable Bean Soup image

Have not tried this yet. The recipe says two summer squash I am not sure just how much this would be since they do vary in size so it was suggested to me that around 1 - 2 cups should be Ok and since most veggie soups are so easily mixed around with how many veggies are added. I would leave this up to a persons individual tastes

Provided by wicked cook 46

Categories     Easy

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

14 1/2 ounces diced tomatoes
29 ounces chicken broth
1 vegetable bouillon cube
1 medium onion, finely chopped
1 (15 1/2 ounce) can kidney beans, drained
1 red bell pepper, finely chopped
2 carrots, finely chopped
2 celery ribs, finely chopped
2 summer squash, quartered lengthwise and chopped
1 (7 ounce) can sliced mushrooms, drained
1 tablespoon minced garlic
1 tablespoon olive oil
2 tablespoons butter
1/4 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)

Steps:

  • Combine all ingredients in the slow cooker crock and mix.
  • well. Cover and cook on LOW for 8 hours. Stir well before.
  • serving. If desired, stir in Tabasco sauce before serving.

Nutrition Facts : Calories 298, Fat 11.8, SaturatedFat 4.7, Cholesterol 15.3, Sodium 1433.3, Carbohydrate 37.3, Fiber 10.1, Sugar 13.7, Protein 14.9

BEAN VEGETABLE SOUP



Bean Vegetable Soup image

Beans add extra texture and flavor to this vegetable soup. This soup is light in calories yet packed with flavor. -Bean Education and Awareness Network, Scottsbluff, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

3 medium carrots, sliced
1-1/2 cups chopped onions
1 cup sliced celery
1 tablespoon canola oil
2 to 3 garlic cloves, minced
2 cans (14-1/2 ounces each) chicken broth
2 cans (15 ounces each) navy or great northern beans, rinsed and drained, divided
2 cups fresh broccoli florets
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 cup fresh baby spinach, optional

Steps:

  • In a Dutch oven, saute the carrots, onions and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in broth, one can of beans, broccoli and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes. , Place remaining beans in a blender; cover and process until smooth. Add to the soup with spinach if desired; simmer for 2 minutes or until heated through.

Nutrition Facts : Calories 174 calories, Fat 3g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 914mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 7g fiber), Protein 10g protein.

HEARTY VEGETABLE BEAN SOUP



Hearty Vegetable Bean Soup image

Chock-full of vegetables and beans, this hearty soup is sure to satisfy your hungry bunch on a winter night. Writes Cathy Seed from Hudson, Ohio. "This soup is wonderfully easy to make and very tasty. In summer, use fresh produce from the garden or your local farmer's market. In winter, just use frozen or open some cans of veggies-it couldn't be simpler!"

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 14

1 cup sliced carrots
1 cup thinly sliced zucchini
3/4 cup chopped onion
1/2 cup chopped sweet red pepper
1 tablespoon olive oil
2 cans (14-1/2 ounces each) vegetable broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) chili beans, undrained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 cup frozen white or frozen shoepeg corn
4 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 tablespoons minced fresh cilantro

Steps:

  • In a large saucepan or Dutch oven, saute the carrots, zucchini, onion and red pepper in oil until crisp-tender. Add the broth, beans, tomatoes, corn, cumin and cayenne; bring to a boil. , Reduce heat; simmer, uncovered, for 30-35 minutes or until vegetables are tender, stirring occasionally. Stir in cilantro.

Nutrition Facts : Calories 285 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1356mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 11g fiber), Protein 13g protein.

VEGETABLE BEAN SOUP



Vegetable Bean Soup image

This soup is packed with nutritious vegetable and beans and has a unique robust flavor. It's no wonder this is a family favorite.-Laura Letobar, Livonia, Michigan

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 14 servings.

Number Of Ingredients 11

2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
6 cups water
3 teaspoons beef bouillon granules
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) black beans, rinsed and drained
1 cup quick-cooking barley
1 teaspoon garlic powder
3/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed

Steps:

  • In a large saucepan coated with cooking spray, saute the onion, carrots and celery over medium heat until vegetables are tender, about 8 minutes. Stir in the water, bouillon, tomatoes, beans, barley, garlic powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add spinach; cover and simmer for 10-15 minutes or until the vegetables are tender.

Nutrition Facts : Calories 113 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 442mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges

VEGETABLE-BEAN SOUP



Vegetable-Bean Soup image

This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 medium carrots, diced small
2 celery stalks, diced small
1 medium yellow onion, diced small
3 garlic cloves, minced
1 teaspoon dried thyme
Coarse salt and ground pepper
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1 can (28 ounces) diced tomatoes
4 cups low-sodium vegetable broth
1/4 cup chopped fresh parsley
Grated Parmesan, for serving

Steps:

  • In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

Nutrition Facts : Calories 312 g, Fat 8 g, Fiber 10 g, Protein 11 g, SaturatedFat 1 g

BEAN AND VEGETABLE SOUP, FIRST TIME AROUND



Bean and Vegetable Soup, First Time Around image

Provided by Food Network

Time 1h

Yield 8 servings

Number Of Ingredients 16

1/4 cup extra virgin olive oil
4 slices bacon, diced
2 medium onions, finely diced
1 stalk celery, finely diced
2 carrots, finely diced
4 cloves garlic, minced
1 large zucchini, cut into 1/2-inch dice (2 cups)
14-ounce can (or 2 cups) canned plum tomatoes, chopped
1/2 head small savoy cabbage, cut into 1-inch pieces or finely sliced
2 cups washed spinach leaves, chopped roughly
2 cans (16 ounces each) white beans; rinsed and drained; one can pureed, the can of beans left whole
1/2 cup stemmed washed basil leaves cut into strips
4 cups chicken broth, preferably homemade
4 cups water
Salt and freshly ground black pepper
About 1/2 cup grated Parmesan or Pecorino Romano cheese

Steps:

  • Heat olive oil and bacon and cook until bacon bits are almost crisp. Add onions, celery and carrots and saute for about 10 minutes or until soft. Add the garlic, zucchini, tomatoes, cabbage, spinach and cook for about 10 minutes longer or until wilted. (If vegetables begin to stick, add some water.) Add the bean puree and whole beans, basil, broth, water and 1 teaspoon of salt. Bring liquid to a boil, and simmer, over low heat, stirring on occasion, for 20 minutes. Season well to taste with salt and pepper and ladle into hot deep bowls. Garnish with grated cheese to taste.

TUSCAN VEGETABLE SOUP



Tuscan Vegetable Soup image

Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 6 servings (1 1/2 cups each)

Number Of Ingredients 15

1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional

Steps:

  • In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
  • Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
  • Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
  • Serve topped with Parmesan, if desired.

Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams

KIDNEY BEAN-VEGETABLE SOUP



Kidney Bean-Vegetable Soup image

A delicious soup for chilly days--or even not so chilly ones. And it's healthy too! (Moderately adapted from a recipe on allrecipes.com.) Note: The sodium-free and low-sodium items in this recipe can be replaced with their higher sodium counterparts--just add less additional salt.

Provided by So Cal Gal

Categories     Beans

Time 1h

Yield 8 cups, 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 yellow onion, chopped
1 garlic clove, minced
2 carrots, chopped
2 teaspoons sodium-free chili powder
1 teaspoon ground cumin
4 cups low-sodium low-fat chicken broth
2 (15 ounce) cans low-sodium kidney beans, rinsed and drained
1 cup frozen whole kernel corn
1/4 teaspoon fresh ground black pepper
1 (14 1/2 ounce) can low-sodium stewed tomatoes
salt, to taste

Steps:

  • Heat a large pot over medium heat, and warm olive oil.
  • Add chopped yellow onion, minced garlic, and chopped carrots; then cook, stirring as necessary, until tender (about 5 minutes).
  • Add chili powder and ground cumin; and cook, stirring constantly, for 60 seconds.
  • Add chicken broth, 1 can of kidney beans, frozen whole kernel corn, and freshly ground black pepper; and bring to a boil.
  • While soup is heating, place stewed tomatoes and second can of kidney beans in a blender or food processor and puree until smooth; then add to soup.
  • Add salt to taste.
  • Reduce heat, cover, and simmer for about 15 minutes.
  • Let cool a bit before serving.

SLOW COOKER VEGETABLE BEAN SOUP



Slow Cooker Vegetable Bean Soup image

Kitchen staples and canned goods help me get this heartwarming soup on the table with very little preparation. Feel free to change the ingredients according to your tastes by adding a few of your favorite vegetables, or swap out some of the beans with the variety you like best.-Belinda Moran, Woodbury, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 6h30m

Yield 7 servings.

Number Of Ingredients 19

2 cans (14-1/2 ounces each) petite diced tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies
1 can (8 ounces) tomato sauce
1 cup chopped green pepper
1 cup chopped zucchini
3/4 cup water
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons chili powder
4 teaspoons dried oregano
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon pepper
1/2 teaspoon salt
2 bay leaves

Steps:

  • In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard bay leaves before serving.

Nutrition Facts : Calories 268 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1296mg sodium, Carbohydrate 49g carbohydrate (11g sugars, Fiber 14g fiber), Protein 13g protein.

SPICY BLACK BEAN VEGETABLE SOUP



Spicy Black Bean Vegetable Soup image

Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
¼ teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

Steps:

  • In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
  • Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 26.9 g, Fat 3.4 g, Fiber 7.8 g, Protein 7.6 g, SaturatedFat 0.4 g, Sodium 683.4 mg, Sugar 4.3 g

VEGETARIAN 15-BEAN SOUP



Vegetarian 15-Bean Soup image

A hearty, vegetarian soup perfect for warming the belly on a rainy day. My first foray into making a completely vegetarian soup, and I can say I didn't miss the meat component at all! Goes great with a crusty bread. Good for a large gathering of people or for plenty of leftovers! My original recipe yields a large pot of soup, so I always share with my parents and still have plenty left over for lunch or dinner the next day. Please note it is important to add salt with or before the beans so that the beans can absorb some of the salt, otherwise they can taste a little bland. The soup gets better with a little time and tastes awesome the next day.

Provided by tamara

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 10h5m

Yield 20

Number Of Ingredients 14

1 (20 ounce) package 15-bean soup mix (seasoning packet not used)
2 tablespoons olive oil, or more as needed
1 large onion, diced
12 carrots, peeled and chopped, or more to taste
15 crimini mushrooms, sliced, or more to taste
7 stalks celery, chopped, or more to taste
6 leaves dinosaur kale, chopped
4 leaves red Swiss chard, chopped
3 large cloves garlic, minced
12 cups vegetable broth
2 bay leaves
1 teaspoon dried rosemary
1 teaspoon dried basil
salt and ground black pepper to taste

Steps:

  • Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
  • Heat olive oil in a stockpot over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes.
  • Pour broth over vegetable mixture and bring to a boil; reduce heat and add bay leaves, rosemary, basil, salt, and pepper. Add beans and simmer soup until beans are softened, 1 1/2 to 2 hours.

Nutrition Facts : Calories 159 calories, Carbohydrate 25.9 g, Fat 2.3 g, Fiber 9.9 g, Protein 8.6 g, SaturatedFat 0.2 g, Sodium 401.3 mg, Sugar 5.3 g

BLACK BEAN VEGETABLE SOUP



Black Bean Vegetable Soup image

Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion, and kernels of corn.

Provided by gregscher

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 35m

Yield 8

Number Of Ingredients 11

1 tablespoon vegetable oil
4 carrots, chopped
1 onion, chopped
4 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
4 cups chicken broth
3 (15 ounce) cans black beans, rinsed and drained, divided
1 (8.75 ounce) can whole kernel corn
¼ teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

Steps:

  • Heat oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic until onion is softened, about 5 minutes. Stir chili powder and cumin into onion mixture; cook and stir until evenly coated, about 2 minutes.
  • Pour broth over onion mixture and add 1/2 of the black beans, corn, and black pepper. Bring broth mixture to a boil.
  • Blend tomatoes and remaining 1 1/2 cans black beans together in a food processor or blender until smooth; pour into broth mixture. Reduce heat to low, cover pot, and simmer until carrots are tender, 10 to 15 minutes.

Nutrition Facts : Calories 232.4 calories, Carbohydrate 41.7 g, Cholesterol 2.5 mg, Fat 3.1 g, Fiber 13.7 g, Protein 12.1 g, SaturatedFat 0.5 g, Sodium 1331.6 mg, Sugar 5.6 g

HEARTY VEGETABLE AND BEAN SOUP



Hearty Vegetable and Bean Soup image

If you like veggies and beans you will love this recipe! I created this recipe myself based on others I saw on the site. Taking what I like from each and combining it. This soup is really filling and very flavorful with minimal effort. Its more veggies and beans than soup, so the soup isn't as liquid as most. I don't usually measure spices so these are just estimates.

Provided by Chef Sheikh

Categories     Clear Soup

Time 2h20m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 26

4 tablespoons butter
2 tablespoons flour
2 (13 ounce) boxes organic vegetable stock
1/2 cup water
1 small vidalia onions or 1 medium vidalia onion, chopped
3 stalks celery, chopped
3 garlic cloves
2 potatoes, chopped
1/2 cup sweet corn
8 ounces diced tomatoes with jalapenos
8 ounces garbanzo beans
1/2 cup elbow macaroni
8 ounces kidney beans
8 ounces black-eyed peas
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin powder
1/2 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1 small squash, chopped
1/2 cup carrot, chopped
1 pinch basil
1 pinch oregano
1 pinch parsley

Steps:

  • In pot on medium heat, melt butter. Add flour to thicken. Add 1 box of vegetable stock.
  • Boil all beans, tomatoes, onions and celery.
  • After 10 minutes, add other box of vegetable stock.
  • Add all spices. Cook for about an hour. Then add potatoes and pasta. Cook until tender.
  • Add salt to taste.

Nutrition Facts : Calories 456.1, Fat 13.7, SaturatedFat 7.7, Cholesterol 30.5, Sodium 1447.1, Carbohydrate 71.7, Fiber 11.9, Sugar 5.1, Protein 15

GREAT NORTHERN BEAN SOUP



Great Northern Bean Soup image

Great hearty vegetarian or vegan meal.

Provided by Crystal

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
1 large onion, chopped
5 cloves garlic, minced
2 carrots, chopped
1 stalk celery, chopped
4 cups vegetable broth
1 large potato, chopped
2 bay leaves
1 tablespoon dried basil
1 teaspoon sea salt
½ teaspoon ground black pepper
1 pinch ground thyme
2 (15 ounce) cans great Northern beans, rinsed and drained

Steps:

  • Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is tender, about 5 minutes.
  • Stir carrots and celery into the onion mixture. Pour vegetable broth into the stockpot; add potato, bay leaves, basil, sea salt, pepper, and thyme. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are beginning to soften, about 20 minutes.
  • Stir beans into the soup; continue simmering until the beans are hot and tender, about 20 minutes more.

Nutrition Facts : Calories 414.3 calories, Carbohydrate 75.1 g, Fat 5 g, Fiber 15.8 g, Protein 19.8 g, SaturatedFat 0.8 g, Sodium 949.7 mg, Sugar 7.2 g

VEGGIE BEAN SOUP



Veggie Bean Soup image

From Williamson, West Virginia, Lois Dean writes, "As chairman of the kitchen at my church, I wanted a meatless soup for a Lenten lunch. I came up with this colorful vegetable recipe and got rave reviews."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 14

1/2 cup chopped onion
1/2 cup sliced celery
1/2 cup sliced fresh carrots
1 tablespoon olive oil
1/2 teaspoon minced garlic
2 cups water
1 can (15-1/2 ounces) great northern beans, rinsed and drained
3/4 cup chicken broth
3/4 cup Italian stewed tomatoes
1/2 cup cubed peeled potato
1/2 cup frozen cut green beans
1 bay leaf
1/2 teaspoon salt, optional
1/4 teaspoon pepper

Steps:

  • In a large saucepan, saute the onion, celery and carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. Discard bay leaf.

Nutrition Facts : Calories 171 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges

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Ingredient Checklist. 1 tablespoon olive oil ; 1 ½ cups thinly sliced leek (about 2 large) 1 cup finely chopped carrot ; 1 cup thinly sliced celery
From myrecipes.com


BARLEY & VEGETABLE BEAN SOUP - FREE HEALTHY RECIPES AND …
Instructions. In a large saucepan with a 1/2 teaspoon of oil (or a non-stick frypan) saute the onions, carrots and celery over medium heat for about 8 minutes or until the onions are soft. Add in the water, bouillon, tomatoes, beans, barley, garlic powder and pepper. Bring the mixture to boil. Reduce heat, cover and simmer for 20 to 25 minutes.
From cookingnook.com


INSTANT POT VEGETABLE BEAN SOUP - EATING INSTANTLY
2022-04-22 How to make vegetable bean soup. Add everything but the green beans and kidney beans to the Instant Pot in order. Cook on high pressure for 2 minutes. Do a quick release of the pressure. Stir in the kidney beans and green …
From eatinginstantly.com


SLOW COOKER VEGETABLE BEAN SOUP (VEGAN) • ONE LOVELY LIFE
2018-10-10 Place soaked beans, carrots, celery, onion, garlic, and sage in the slow cooker. Cover with broth and water. Cover with lid and cook on HIGH for about 6-8 hours (the beans will be tender after 3-4 hours if you’ve soaked them beforehand, but the longer it cooks, the creamier the soup gets).
From onelovelylife.com


10 BEST VEGETARIAN MIXED BEAN SOUP RECIPES | YUMMLY
Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle {gf, vegan} AmyChatwin. olive oil, ground cumin, olive oil, ground coriander, garlic and 15 more.
From yummly.com


THREE BEAN SOUP WITH VEGETABLES AND PASTA RECIPE
2022-03-14 This super delicious bean soup with vegetables and pasta is all three, and, it's low in fat while still providing so many healthy vegetables and some protein too. Perfect! No need to soak the beans, as this recipe uses canned black beans, garbanzo beans, and kidney beans. There is a good assortment of veggies and spices, and you could easily ...
From thespruceeats.com


10 BEST VEGETARIAN VEGETABLE BEAN SOUP RECIPES | YUMMLY
2022-05-08 tomatoes, garbanzo beans, onion, mustard seed, noodles, dry lentils and 26 more. Crockpot Moroccan Lentil and Chickpea Soup. Half Baked Harvest. diced tomatoes, fresh lemon juice, carrots, fresh ginger, garlic and 13 more.
From yummly.com


30 EASY KIDNEY BEAN RECIPES - TOP RECIPES
2022-05-08 Instructions. Sautét the ground beef and sliced onion in a large skillet on medium heat until the meat is browned and no pink is visible; drain the grease. Add everything except the rice, cover, and simmer on low for about five minutes. Then, add the rice, cover it again, and simmer for about 30 minutes.
From topteenrecipes.com


MEDITERRANEAN WHITE BEAN SOUP {VEGAN} - FEELGOODFOODIE
2019-01-24 Add the garlic, carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes. Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together. Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes.
From feelgoodfoodie.net


SERBIAN-STYLE BEAN SOUP - RECIPE | TASTYCRAZE.COM
2022-05-14 tastycraze.com»Recipes»Vegetable Dishes»Bean Soup »Serbian-Style Bean Soup. Recipe Photos 4 Cooked Rating Comments Similar 24 Recipes of the day 32. Serbian-Style Bean Soup. Nadia Galinova. Novice. 6k 71 761. Image: Stefan. 1 / 4. 14/05/2022. Stats. Favorites. Cook. Add. Report. Preparation. 20 min. Cooking. 60 min. Тotal. 80 min. Servings. 6 …
From tastycraze.com


ITALIAN VEGETABLE AND BEAN SOUP - SLENDER KITCHEN
2022-01-02 1. Heat the olive oil in a large soup pot over medium-high heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until beginning to soften. 2. Add the garlic, Italian seasoning, and tomato paste. Cook for 1 minute until fragrant. Add the zucchini and green beans. Season with salt and pepper.
From slenderkitchen.com


VEGETABLE BEAN SOUP RECIPE | KIDS' RECIPES | TESCO REAL FOOD
Method. Heat the oil in a pan and cook the onion, carrot and celery and the garlic for 5 mins until the veg is starting to soften. Add the tomatoes, orzo, cannellini beans and stock. Cover and simmer for 20 mins, stirring occasionally, until the pasta is …
From realfood.tesco.com


EASY, BEAN AND VEGETABLE SOUP RECIPE - PENNY'S RECIPES
2021-01-26 In a large saucepan, heat the olive oil. Fry the onion and cook until soft. Then add the garlic, celery and carrots and stir fry for a further 5 minutes. Add the courgettes and cook for a further 2-3 minutes. Add the tomatoes, stock, beans and basil. Bring to the boil and reduce to a …
From pennysrecipes.com


10 BEST VEGETARIAN NAVY BEAN SOUP RECIPES | YUMMLY
2022-05-07 organic vegetable stock, celery, spinach, navy beans, fire roasted tomatoes and 15 more Instant Pot Minestrone Soup My Plant Based Family salt, onion powder, carrots, spinach, red kidney beans, water and 14 more
From yummly.com


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Top Asked Questions

What are some good recipes to cook beans and vegetables?
In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes.
What is the best way to cook bean soup?
This soup is packed with nutritious vegetable and beans and has a unique robust flavor. It's no wonder this is a family favorite.—Laura Letobar, Livonia, Michigan In a large saucepan coated with cooking spray, saute the onion, carrots and celery over medium heat until vegetables are tender, about 8 minutes.
How to cook vegetables in a crock pot for Soup?
Directions. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes.
How to cook black beans and tomatoes for Soup?
Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion, and kernels of corn. Heat oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic until onion is softened, about 5 minutes.

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