Winter Vegetable Bean Soup Recipe

5 1 1
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Winter Vegetable Bean Soup Recipe

Read Reviews
5 1 1
Publisher Photo
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!
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour 20 min.

Ingredients

  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 2 tablespoons olive or vegetable 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 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).
Originally published as Winter Vegetable Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p8

Nutritional Facts

1 cup: 100 calories, 2g fat (0 saturated fat), 1mg cholesterol, 439mg sodium, 17g carbohydrate (3g sugars, 4g fiber), 4g protein.

  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 2 tablespoons olive or vegetable 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
  1. In a Dutch oven or soup kettle, saute 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).
Originally published as Winter Vegetable Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p8

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lanlis User ID: 50822 17663
Reviewed Dec. 1, 2010

"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!"

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