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 cup black-eyed peas, dried; 2 slices bacon, diced; 2 garlic cloves, minced; 1 medium onion, chopped; 1 leek, chopped; 2 carrots, diced; 1 medium zucchini, diced; 1 cup crushed tomatoes; 2 cups cabbage, chopped; 7 cups water; ½ teaspoon salt; ¼ teaspoon pepper; ⅓ cup parmesan cheese

Servings: persons

1 cup black-eyed peas, dried
2 slices bacon, diced
2 garlic cloves, minced
1 medium onion, chopped
1 leek, chopped
2 carrots, diced
1 medium zucchini, diced
1 cup crushed tomatoes
2 cups cabbage, chopped
7 cups water
½ teaspoon salt
¼ teaspoon pepper
⅓ cup parmesan cheese

1
Soak black-eyed peas overnight in water to cover.
2
Fry the diced bacon in a soup pot over low heat until bacon is crisp.
3
Remove bacon from pot and set aside.
4
Add garlic, onion, leek, carrots, and zucchini.
5
Cook over low heat for about 15 minutes.
6
Stir in tomatoes, soaked beans and water.
7
Partially cover and simmer for about 1 hour, until the beans and vegetables are tender.
8
Add cabbage and cook 15 minutes more.
9
Sprinkle each serving with bacon bits and parmesan cheese (about 2 teaspoons per serving).

283

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 13 ingredients. The key ingredients include: 1 cup black-eyed peas, dried, 2 slices bacon, diced, 2 garlic cloves, minced, 1 medium 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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