Vegetarian White Bean Soup Recipes

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WHITE BEAN SOUP



White Bean Soup image

A hearty and flavorful winter meal that can easily be made vegetarian, if desired.

Provided by MEADOWG

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

Time 2h20m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
2 cloves garlic, crushed
1 yellow onion, chopped
1 large carrot, chopped
1 (10 ounce) can golden corn, drained
salt and pepper to taste
5 cups chicken broth
1 (15.5 ounce) can white beans
1 cup diced fresh tomatoes
1 teaspoon dried thyme
1 teaspoon dried summer savory
1 teaspoon dried parsley

Steps:

  • Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
  • Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 28.8 g, Fat 3 g, Fiber 5.6 g, Protein 7.2 g, SaturatedFat 0.5 g, Sodium 347.7 mg, Sugar 3.8 g

VEGETARIAN WHITE BEAN SOUP



Vegetarian White Bean Soup image

The home economists in our Test Kitchen simmered up this fresh-tasting meatless soup. Hearty with two kinds of beans, it makes a satisfying entree. Round out the meal with Walnut Zucchini Muffins or warm dinner rolls.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 10

2 small zucchini, quartered lengthwise and sliced
1 cup each chopped onion, celery and carrot
2 tablespoons canola oil
3 cans (14-1/2 ounces each) vegetable broth
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Steps:

  • In a large saucepan, saute the zucchini, onion, celery and carrot in oil for 5-7 minutes or until crisp-tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

Nutrition Facts :

VEGETARIAN WHITE BEAN SOUP



Vegetarian White Bean Soup image

Make and share this Vegetarian White Bean Soup recipe from Food.com.

Provided by liz timm

Categories     Lunch/Snacks

Time 2h20m

Yield 6 1-1/2 cups, 6 serving(s)

Number Of Ingredients 12

1 cup uncooked navy beans
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 medium potatoes, cut into 1/2-inch cubes
2 large carrots, sliced
1 stalk celery, chopped
1 1/2 cups sliced cabbage
1 tablespoon finely chopped fresh parsley
2 teaspoons vegetable bouillon granules
1 bay leaf
6 -8 cups water

Steps:

  • Soak beans for 20 minutes in enough lukewarm water to cover.
  • Heat oil in Dutch oven over medium heat until hot.
  • Add onion and garlic, cook and stir until tender.
  • Drain the beans and add them along with the potatoes, carrots, celery, cabbage, parsley, bouillon, bay leaf and 6 cups water to Dutch oven.
  • Mix well.
  • Bring to a boil.
  • Reduce heat; simmer 1-1 1/4 hours or until beans are tender; adding additional water if necessary.

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