Bean And Vegetable Soup Recipe

Name: Bean And Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. dried white beans; 2-inch cut salt pork; 2 cloves garlic, minced; 1 onion, chopped; 2 carrots, sliced thin; 1 c. summer squash; 4 fresh tomatoes, peeled and chopped; 1 1/2 c. chopped cabbage; salt and pepper; Parmesan cheese

Servings: persons

1 c. dried white beans
2-inch cut salt pork
2 cloves garlic, minced
1 onion, chopped
2 carrots, sliced thin
1 c. summer squash
4 fresh tomatoes, peeled and chopped
1 1/2 c. chopped cabbage
salt and pepper
Parmesan cheese

1
Soak beans overnight.
2
Cook salt pork in a small skillet over very low heat until it gives up its fat.
3
Strain the fat and put 2 tablespoons in a large soup pot.
4
Set aside the crisp scraps. Heat the fat and add the garlic, onion, carrots and squash.
5
Cook over low heat, adding a little more fat or vegetable oil, if necessary for about 15 minutes.
6
Stir in the tomatoes, and beans and reserved liquid.
7
Partially cover and simmer for about 1 hour until the beans and the vegetables are tender.
8
Add the cabbage and cook 15 minutes.
9
Add the pork scraps and salt and pepper to taste.
10
Reheat.

134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. dried white beans, 2-inch cut salt pork, 2 cloves garlic, minced, 1 onion, chopped, and more.

Yes, Bean And Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean And Vegetable Soup

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