Winter White Bean Soup Recipe

Name: Winter White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry black eyed peas, garbanzo beans, and great northern beans (or 3 cups of your preferred beans); 2 tablespoons olive oil; 1 large onion, diced; 6 garlic cloves, minced (about 3 tablespoons); 1 cup diced carrots (about 3 carrots); 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon red pepper flakes; 1 teaspoon dried oregano; 2 ( 15 oz) cans unsalted diced tomatoes; 16oz kale, chopped; 4 cups no salt added vegetable broth

Servings: persons

1 cup dry black eyed peas, garbanzo beans, and great northern beans (or 3 cups of your preferred beans)
2 tablespoons olive oil
1 large onion, diced
6 garlic cloves, minced (about 3 tablespoons)
1 cup diced carrots (about 3 carrots)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 teaspoon dried oregano
2 ( 15 oz) cans unsalted diced tomatoes
16oz kale, chopped
4 cups no salt added vegetable broth

1
In a large pot, add the beans and cover with water until almost to the top.
2
Let sit overnight (8-12 hours).
3
Drain and rinse the beans, discarding of the used water.
4
Fill the pot again with the beans and water.
5
Bring to a boil.
6
Put the heat down to low and let the beans simmer with the lid slightly off the pot for about 2 - 2 1/2 hours.
7
Save about 1-2 cups of the water used in cooking the beans and set aside.
8
Divide the beans in half, placing one half in a bowl and one half in the food processor.
9
Puree the half of the beans in the food processor with a little water from cooking the beans.
10
Meanwhile, in the large pot used to cook the beans, add the olive oil and heat on medium-high heat.
11
Sautee the onions in the olive oil until transparent.
12
Add the carrots, garlic, pepper and red pepper flakes. Cook until tender.
13
Add the tomatoes and kale and simmer for about 10 minutes.
14
Add the pureed beans to the pot and stir.
15
Add the whole beans and enough vegetable broth to make the soup the consistency desired. (I used all 4 cups).
16
Simmer the soup until ready to eat.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 cup dry black eyed peas, garbanzo beans, and great northern beans (or 3 cups of your preferred beans), 2 tablespoons olive oil, 1 large onion, diced, 6 garlic cloves, minced (about 3 tablespoons), and more.

Yes, Winter White 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.

That's it — enjoy your meal!

Winter White Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions