Bean & Vegetable Soup

6
Servings
15m
Prep Time
2.5h
Cook Time
2h 45m
Ready In


"Recipe source: Saveur (November 2004) Overnight soaking night included in prep times."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (230 g)
  • Calories 281
  • Total Fat - 24.5 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 0 mg
  • Sodium - 49.4 mg
  • Total Carbohydrate - 15.4 g
  • Dietary Fiber - 4.5 g
  • Sugars - 7.3 g
  • Protein - 2.6 g
  • Calcium - 66 mg
  • Iron - 1.2 mg
  • Vitamin C - 17.1 mg
  • Thiamin - 0.1 mg

Step 1

Drain the soaked beans, rinse under running water and set aside.

Step 2

In a large soup pot heat half of the oil over medium heat. Add the vegetables ( celery - carrots), stir to combine and cook until vegetables are soft (10 minutes).

Step 3

Add beans to the pot and six cups of water. Increase heat to medium high and bring to a boil, skimming any foam that rises to the surface. Reduce heat to medium low and simmer until beans are soft and soup is thick - 2 hours.

Step 4

Season with salt and pepper about 10 minutes before soup finishes cooking.

Step 5

Remove pot from heat and stir in remaining oil.

Tips & Variations


No special items needed.

Related

dienia b

really nice simple soup that tastes wonderful

review by:
(10 Feb 2016)

LindasBusyKitchen

This soup is such a simple one yet very tasty. I made a half recipe and it was plenty for me for 3 meals. I am sure you can change up the type of beans you use. Definitely a make again soup for me! Thank you for sharing Ellie! Linda

(17 Nov 2015)