Bean Vegetable Soup Recipe
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Bean Vegetable Soup Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 cup: 174 calories, 3g fat (0 saturated fat), 2mg cholesterol, 914mg sodium, 29g carbohydrate (4g sugars, 7g fiber), 10g protein.


  1. 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.
  2. 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. Yield: 8 servings (2 quarts).
Originally published as Vegetable Bean Soup in Country Woman January/February 2000 , p41

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rudylenak User ID: 3071215 31413
Reviewed May. 15, 2011

"good good good"

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