Vegetable and Bean Soup Recipe

Vegetable and Bean Soup

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  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 4 Bowls (4 Servings)
Nutritional Guidelines (per serving)
381 Calories
13g Fat
54g Carbs
16g Protein
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Nutrition Facts
Servings: 4 Bowls (4 Servings)
Amount per serving
Calories 381
% Daily Value*
Total Fat 13g 16%
Saturated Fat 7g 37%
Cholesterol 30mg 10%
Sodium 258mg 11%
Total Carbohydrate 54g 20%
Dietary Fiber 13g 47%
Protein 16g
Calcium 211mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This vegetable and bean soup recipe is the perfect soup for cold days; those winter days when you need to be warm and nourished. So, what could be better than this healthy vegetable and bean soup, to sustain you through the cold weather? Make the dish, even more, filling with the addition of crusty bread and butter.

Feel free to add more vegetable choices to the soup; a great way to use up leftovers as well.

Ingredients

  • 1 can white beans (drained)
  • 2 oz./50 g. unsalted butter
  • 1 large onion (finely chopped)
  • 1 clove garlic (finely chopped)
  • 1 large carrot (peeled and finely chopped)
  • 1 celery stalk (finely chopped)
  • 2 pints/1 liter vegetable stock
  • 1 can chopped tomatoes (with juice)
  • Tiny pinch of dried thyme
  • 1 tsp. sugar
  • 1 bay leaf (fresh or dried)
  • Sea salt and pepper

Steps to Make It

  1. In a large saucepan or stock pot melt the butter, add the onion and cook slowly until translucent making sure you stir the mixture constantly. 

  2. Add the garlic and cook for a further 2 minutes taking care not to burn as this will ruin the soup by making it bitter and acrid. Next, add the carrots and celery and cook for a further five minutes.

  3. To the pan add the stock, the beans, the tomatoes, the thyme, the sugar, and bay leaf and bring to the boil. Reduce to a simmer. Cook gently for 30 mins, or until the carrot and celery are tender - avoid over-stirring to prevent the beans from breaking up. After cooking, remove the bay leaf.

  4. Place half the soup in a food processor and purée. Stir the purée back into the pan and season to taste.

  5. To serve, ladle into warmed soup bowls and garnish with the parsley. Serve the soup in a large bowl as the main course, or a smaller portion as a starter.

What Beans to Use?

The best beans to use in this recipe are white beans such as haricot blanc or the larger Cannelini. However, there are others to choose from to ring the changes. Maybe a large butter bean or a tiny black bean. Many UK supermarkets sell cans of mixed beans; these add not only variety to the soup but make it very colorful too.

Using Dried Beans in the Soup

If you have dried beans, soak them overnight in a large bowl or stockpot. Cook as directed on the bean packet and once cooked, drain. Use the beans as you would in the recipe for canned beans.