Vegetable-Bean Soup Recipe

Name: Vegetable-Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 cup kidney beans, dried; 2 cloves garlic, pressed; 1 onion, chopped; 2 potato, cut in chunks; 1 carrot,sliced 1/2-inch thick; 2 zucchini, sliced 1-inch thick; 1/4 lb. green beans; 2 leek; 1/4 lb. cabbage; 1/3 cup brown rice, long-grain; 3 tomato, cut in wedges; 1/4 cup parsley sprigs, chopped; 1/4 tsp. celery seed; 1/4 tsp. marjoram; 1 tsp. basil; 1 tsp. oregano

Servings: persons

1 cup kidney beans, dried
2 cloves garlic, pressed
1 onion, chopped
2 potato, cut in chunks
1 carrot,sliced 1/2-inch thick
2 zucchini, sliced 1-inch thick
1/4 lb. green beans
2 leek
1/4 lb. cabbage
1/3 cup brown rice, long-grain
3 tomato, cut in wedges
1/4 cup parsley sprigs, chopped
1/4 tsp. celery seed
1/4 tsp. marjoram
1 tsp. basil
1 tsp. oregano

1
Place beans in pot with 2 quarts of water.
2
Bring to boil, remove from heat and let rest 1 hour.
3
Then add chopped onion, garlic, and simmer for 1 1/2 hours.
4
Chop potatoes in large chunks; do not peel.
5
Slice carrots 1/2 inch and zucchini 1 inch thick, scrub them, do not peel.
6
Slice leeks and cut beans into 1 inch pieces.
7
Add to soup pot along with seasonings.
8
Simmer for 1 hour longer.
9
Thinly slice cabbage and add to soup along with rice or spaghetti.
10
Simmer another 20 minutes.
11
Add more water if too thick.
12
Add tomato wedges for the last 10 minutes, just before serving.

No nutrition data on file — estimate from the ingredient list.

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 16 ingredients. The key ingredients include: 1 cup kidney beans, dried, 2 cloves garlic, pressed, 1 onion, chopped, 2 potato, cut in chunks, and more.

Yes, Vegetable-Bean 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.

Vegetable-Bean Soup

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