Carrot Bean Soup

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“This is a simple, delicious, pureed soup. You can reduce prep time by using frozen carrots and onions. This was adapted from a recipe out of Jane Brody's "Good Food Book." I made some changes so it was easier to make and more in keeping with a Nutritarian eating style.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from and 1/8 teaspoon salt (optional).”

Ingredients Nutrition

  • 1 lb carrot, peeled and sliced
  • 1 large onion, chopped
  • 23 cup celery, sliced (2 or 3 stalks)
  • 2 garlic cloves, sliced
  • 1 (15 ounce) canlow-sodium small white beans, rinsed and drained
  • 2 (15 ounce) cans low sodium vegetable broth


  1. Put all ingredients in a large saucepan (at least 3 quarts).
  2. Bring soup to a boil, stirring frequently to prevent burning on the bottom.
  3. Reduce heat and simmer, stirring occasionally, until the vegetables are soft, about 30 minutes.
  4. Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.

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