Whole Story

The Official Whole Foods Market® Blog

Learn to Cook: Vegetable Bean Soup

By Value Guru, February 15, 2012  |  Meet the Blogger  |  More Posts by Value Guru

The Whole Deal value guide offers recipes, coupons and tips to keep you eating well and seizing seasonal savings year round.

Learning to cook, however, is a hot tip for saving that’s always in season. Remember the folktale Stone Soup? The story ended with everyone in the poor village getting a delicious meal. You can make that soup magic happen today with whatever you’ve got on hand and a few simple suggestions for proportions and seasoning.

Learn to make Vegetable Bean Soup; you'll stretch your dollar and fill your pot with nutrition and satisfaction.

What do I need?

1 1/2 cups 365 Everyday Value® organic dried beans (about 1/2 pound)

2 tablespoons canola or olive oil, or low-sodium broth

1 onion, chopped

1/2 cup dry wine, broth or water

3 quarts low-sodium chicken, vegetable or beef broth

3 bay leaves 1 (28-ounce) can crushed or diced tomatoes, with their liquid

1/4 cup chopped fresh herbs

1/2 cup uncooked rice

4 to 5 cups 365 Everyday Value® frozen vegetables (from 2 7-ounce packages or 1 16-ounce package)

 

Okay, let's do this thing!

  1. Soak beans overnight in 8 cups water overnight; drain well. (Soaking is not necessary for lentils.)
  2. Cook 1 chopped onion in oil or broth in a large, deep pot over medium-high heat until deep golden brown.
  3. Deglaze with wine, cooking until almost absorbed.
  4. Add drained beans, broth and bay leaves. Bring to a boil, cover and simmer until almost tender, about 2 hours. Skim off and discard any foam that shows up on the surface.
  5. Stir in tomatoes, herbs and rice.
  6. Simmer until rice and beans are tender, 20 to 30 minutes longer.
  7. Stir in frozen vegetables. Cook until hot throughout, about 10 minutes more.
  8. Season with salt and pepper and 2 tablespoons something flavorful (see options below).

Now try these variations!

Beans: pinto, black, cannellini, kidney, garbanzo, lentils (no soaking required for lentils!)

Herbs: thyme, parsley, oregano, curry powder, cumin seeds

Rice: brown, red, black, wild Frozen vegetables: chopped spinach, broccoli florets, collard greens, kale

Flavorful additions: olive tapenade, lemon juice, sherry vinegar, pesto, sour cream

Serves 8.

About $2.01 per serving, depending on your choices. We do our best to estimate recipe ingredient costs, but market variations do happen.

Looking for more ways to save? Turn to The Whole Deal.

With $46+ in coupons, more than a dozen Sure Deals, new budget recipes and much more, you can easily put budget-friendly meals on your table and keep leftovers in your bank account too!

What pennywise soups and dishes are you making this winter to keep your belly and bank account full?

 

1 Comment

Comments

Isabelle says ...
I will be trying a modified version of this soup (nit using beans this time) and adding zuchinni, peas and bell peppers to thes soup. I'm also using non-dairy pesto and some cayenne pepper for a little lick. I like spicy foods. :-)
02/15/2012 6:41:56 PM CST