Vegetable Bean Soup Recipe

Name: Vegetable Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 to 8 ham hocks; 2 bay leaves; 1 Tbsp. basil; 1/4 tsp. pepper; 6 chicken bouillon cubes; water; 2 large carrots, sliced; 1 medium onion, chopped; 3 oz. ham, chopped; 12 oz. tomato juice; 16 oz. tomato sauce; 2 lb. canned kidney beans; 2/3 c. macaroni (uncooked); 1 medium potato, peeled and chopped; 1/3 medium head cabbage, cut in 1-inch pieces

Servings: persons

6 to 8 ham hocks
2 bay leaves
1 Tbsp. basil
1/4 tsp. pepper
6 chicken bouillon cubes
water
2 large carrots, sliced
1 medium onion, chopped
3 oz. ham, chopped
12 oz. tomato juice
16 oz. tomato sauce
2 lb. canned kidney beans
2/3 c. macaroni (uncooked)
1 medium potato, peeled and chopped
1/3 medium head cabbage, cut in 1-inch pieces

1
Cover ham hocks, bay leaves, basil, pepper and bouillon cubes with water.
2
Cook until meat separates from bones.
3
Discard bones. Cut up meat.
4
Add carrots, onion and ham.
5
Cook until tender, about 1 hour.
6
Add tomato juice and tomato sauce and simmer 30 minutes.
7
Add kidney beans, macaroni and potato.
8
Simmer 30 minutes.
9
Add cabbage.
10
Cook about another 30 minutes.
11
Adjust seasoning, if desired.

895

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 15 ingredients. The key ingredients include: 6 to 8 ham hocks, 2 bay leaves, 1 Tbsp. basil, 1/4 tsp. pepper, 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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