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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!
TOTAL TIME: Prep: 20 min. Cook: 1 hour 20 min. YIELD:16 servings

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

  • 1. 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.
  • 2. 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.