How to Cook: Vegetable Bean Soup

How to Cook: Vegetable Bean Soup

Serves 8
Here's how to make warming, satisfying soup with a few basic ingredients and plenty of options for substitutions. Customize your soup further by stirring in something especially flavorful just before serving, or topping with croutons or shredded cheese.
  • 1 1/2 cup dried beans (about 1/2 pound), soaked in water overnight and drained
  • 2 tablespoons expeller-pressed canola or extra-virgin 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
  • 1/4 cup chopped fresh herbs
  • 1/2 cup uncooked rice
  • 4 cups frozen vegetables
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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Heat oil (or broth) in a large soup pot over medium-high heat. Add onion and cook, stirring occassionally until deep golden brown. Add wine, stirring to remove any browned bits and cook until wine is almost absorbed. 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 appears on the surface.

Stir in tomatoes, herbs and rice. Simmer until rice and beans are tender, 20 to 30 minutes longer. Stir in vegetables. Cook until hot throughout, about 10 minutes more. Season with salt and pepper and 2 tablespoons something flavorful (see options below).

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
Nutritional Info: 
Per Serving: 280 calories (50 from fat), 5g total fat, 10mg cholesterol, 440mg sodium, 42g carbohydrates, (9 g dietary fiber, 4g sugar), 13g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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