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Winter Vegetable Bean Soup Recipe

Folks always seem to ask for the recipe whenever I make this flavorful filling soup. And they're surprised to learn that refried beans are a major ingredient!

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Winter Vegetable Bean Soup Recipe

Prep: 20 min. Cook: 1 hour 20 min.

Yield: 16 Servings

20 80 100

Ingredients

1 cup chopped celery
1/2 cup chopped onion
1 garlic clove, minced
2 tablespoons olive oil
1-1/2 quarts water
1 can (14-1/2 ounces) diced tomatoes, undrained
3 medium potatoes, peeled and cubed
2 medium carrots, diced
1 cup chopped cabbage
3 tablespoons minced fresh parsley
2 teaspoons brown sugar
1-1/4 teaspoon salt
1 teaspoon dried marjoram
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 cans (16 ounces each) refried beans with green chilies
1 can (15 to 16 ounces) kidney beans, rinsed and drained
Hot cooked macaroni

Directions

In a Dutch oven or soup kettle, saute the celery, onion and garlic in oil for 7 minutes or until tender. Add the next 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 40 minutes.
Stir in beans. Cover and simmer for 20 minutes or until vegetables are tender. Serve over macaroni. Yield: 12-16 servings (4 quarts).

Nutritional Facts 1 serving (1 cup) equals 100 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 439 mg sodium, 17 g carbohydrate, 4 g fiber, 4 g protein.

Originally published as Winter Vegetable Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p8

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Winter Vegetable Bean Soup

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(1-1) of 1 reviews

Reviewed on Dec. 01, 2010 by lanlis

I didn't serve this over macaroni like the recipe said. I put 1/2 c 'pressed barley' in the soup. Very good...I also added 1 can rinsed black beans in it. Would definitely make this again!