Learn to Cook: Vegetable Bean Soup

Learn 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 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 cups 365 Everyday Value® frozen vegetables, (from 2 7-ounce packages or 1 16-ounce package)
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Soak beans overnight in 8 cups water overnight; drain well. (Soaking not necessary for lentils.)

Cook 1 chopped onion in oil or broth in a large, deep pot over medium-high heat until deep golden brown.

Deglaze with wine, cooking until 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 shows up on the surface.

Stir in tomatoes, herbs and rice.

Simmer until rice and beans are tender, 20 to 30 minutes longer.

Stir in frozen 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, 0g saturated fat, 10mg cholesterol, 360mg sodium, 42g carbohydrate (9g 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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