Veggie Bean Soup


We are having one more ( hopefully LAST ) blasts of winter weather, here on the Canadian Prairies. Snow is in the forecast, already wet and windy out there. Have the luxury of staying home today and plan to enjoy this delicious bean soup to stave off the chill in the air. It truly is a 'meal in a bowl' and also very colorful, unlike many bean soup recipes. I think a lot of the appeal of any recipe is how it looks, in addition to great taste, I think this soup covers all the bases. Hope you will give it a try too. BFN 🙂


Veggie Bean Soup

 This bean soup is very colorful, full of flavor and a good source of protein . Serves 6-8. Vegan-friendly too. Enjoy!

1 C. dry bean soup mix (available at grocery and health food stores)

5 C. vegetable soup stock

1-28 oz. can stewed tomatoes (or equivalent fresh amount of fresh tomatoes, in season, chopped coarsely) with juice

3 T. vegetable or olive oil

1 large onion diced

2 stalks celery diced

2-4 cloves of garlic, minced (to taste)

1- 1 ½  teas. dill seed (to taste

½- 1  teas.  sea salt

10 peppercorns (tie up in a muslin bag for easy removal)

2 T. apple cider vinegar

½ C. uncooked noodles- small shapes (your choice)

 Thoroughly rinse the bean soup mix, drain and then cover with fresh water and soak overnight or for several hours. Drain the soaked beans and in a large soup pot combine them with the vegetable stock and tomatoes with juice. Cover and bring to a boil, then reduce heat and continue to simmer over low heat.

In a large skillet , heat the oil and sauté the onion, celery and garlic over medium-high heat for about 5 minutes. Add to soup ingredients. Add all remaining ingredients except the noodles.     

Cover and simmer over very low heat for 1 hour, stirring occasionally. Add noodles and cook for 15 minutes more or until beans are tender but not mushy. Remove peppercorns just before serving.  Add a bit more stock or water if soup gets too thick.    

Reprinted from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way 


5 responses

  1. this looks like a great soup for staving off the last gasp of winter. I heard on the radio this morning that South Dakota had a big snow storm, 18 inches in one area. That sounds like your area, I’m guessing you & Joe got buried as well! Hope you’re staying warm!

  2. Hi Caroline, Amazingly, its nice and sunny here today and NO snow,it didn’t arrive as I expected, yesterday !!! But, that can change in an hour. If SD got the white stuff, it probably won’t be long til it arrives here.

    I’m a soup-fan all times of the year, except maybe when it’s the middle of summer (perhaps cold cucumber or borscht??) but this Veggie Bean Soup really hits the spot when there is a chill in the air. Very hearty indeed.
    Hope all is well.
    We are heading out for a run/walk soon and to enjoy the nice weather so far.
    BFN 🙂

  3. Gazpacho is my favorite summer soup! When we have lots of tomatoes, Curt and I have what he calls “Gazpacho-thons.”

  4. Gazpacho is my favorite summer soup, too! I’m growing some yellow tomatoes because my goal this summer is to create a really good yellow gazpacho. Yum eee. I made it last summer from a magazine recipe, and I think it could be improved upon.

  5. Thanks for stopping by, Caroline and Kim….All this talk of soup made me put on a big pot of Creamy Split Pea (from my cookbook) when we got back from our run/walk this morning. It’s simmering away and smells yummy already. Gazpacho is delicious too. I think in terms of ‘-thon’s’ though, Id pick Borscht, I LOVE it a lot.
    Still nice and sunny here, but I don’t think it will last.
    Wishing you both a great day! BFN 🙂

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