Vegetarian White Bean Soup
"This soup is not only filling but healthy as well. Easy to make and very tasty."
photo by FoodLuv543
- Ready In:
- 2hrs 20mins
- Ingredients:
- 12
- Yields:
-
6 1-1/2 cups
- Serves:
- 6
ingredients
- 1 cup uncooked navy beans
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 medium potatoes, cut into 1/2-inch cubes
- 2 large carrots, sliced
- 1 stalk celery, chopped
- 1 1⁄2 cups sliced cabbage
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons vegetable bouillon granules
- 1 bay leaf
- 6 -8 cups water
directions
- Soak beans for 20 minutes in enough lukewarm water to cover.
- Heat oil in Dutch oven over medium heat until hot.
- Add onion and garlic, cook and stir until tender.
- Drain the beans and add them along with the potatoes, carrots, celery, cabbage, parsley, bouillon, bay leaf and 6 cups water to Dutch oven.
- Mix well.
- Bring to a boil.
- Reduce heat; simmer 1-1 1/4 hours or until beans are tender; adding additional water if necessary.
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Reviews
-
This soup tasted delicious, but the beans took so long to cook that all of the other vegetables became complete mush. Next time I make this I will be using canned beans. Otherwise a very good recipe! -
I cheated a bit, I used two cans of white kidney beans, as I don't like navy beans and didn't want to take the time to soak beans, etc. I used 6 cups of water and I don't have bouillon granules, I used Better than Bouillon vegetable soup base. I also added a little salt. Oh, and I pureed half of the veggies, just before serving, because I was really wanting a creamy white bean soup. There are six of us, but two are under 5, yet we had NO left overs. -
Love it. I sauteed the onions & garlic, then piled everything into the crock pot for the day. I also substituted 2 cans of drained & rinsed navy beans for the dried, so only used 6 c. of the water. The result was a hearty, full flavored but mild soup. I'll definitely make this again. -
I"m surprised this soup hasn't gotten any reviews yet. I was looking for a vegetarian soup with a clear broth and some beans and fresh veggies so I decided to try this. I'm terrible at planning ahead though, so I opted to use canned beans rather than cook my own in order to save some time. Also, we forgot to buy the fresh parsley so I also used dried leaves. I cooked the soup as the recipe stated only I added a can of rinsed and drained white beans after bringing the soup to a boil and letting it simmer for approximately 30 minutes. I pured the beans in and it was ready to serve! I think it turned out great. I used 8 cups of water over 6 so ended up needing 2 1/2 cubes of bouillon for the right flavor. I think to make the recipe more to my liking, I'd lessen the potatoes (I put 4 or 5 small in) and add more beans instead as one can didn't quite make it a "bean" soup. All in all I really enjoyed this recipe and will use it again for a quick healthy soup. Thanks for the recipe! -
I loved this soup! It was simple and very satisfying. I used a pound of dried great northern beans and more water and also added some chicken stock. Thanks for sharing!
Tweaks
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Love it. I sauteed the onions & garlic, then piled everything into the crock pot for the day. I also substituted 2 cans of drained & rinsed navy beans for the dried, so only used 6 c. of the water. The result was a hearty, full flavored but mild soup. I'll definitely make this again.
RECIPE SUBMITTED BY
liz timm
shelburne, 0
I am a journeyman cook and work at a local hospital.
