2.125
8 ratings

Vegetable Bean Soup Recipe

Vegetable Bean
Jane Bruce

Vegetable Bean

Admittedly, it’s not the prettiest vegetable dish. But, I swear to you, it tastes and smells a lot better than it looks. I guess the dried red kidney bean was sort of an unfortunate choice (color-wise), so feel free to substitute another kind of dried bean for this soup if purplish-brown doesn’t do it for you.

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Ready in
1 ½ h
8
Servings
376
Calories Per Serving

Ingredients

  • 20 ounces dried red kidney beans
  • 1 3/4 quart chicken stock
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 head savoy cabbage, cored and chopped
  • 1 pound Yukon Gold potatoes
  • Salt and cayenne, to taste
  • Warm crusty bread, for serving

Directions

Add the first 7 ingredients to an 8-quart stockpot and cover with a lid. Season with salt and cayenne, to taste. Cook over medium heat until the beans are tender, about 1 ½ hours. Remove from heat. Serve immediately with a side of warm crusty bread.

Nutritional Facts
Servings8
Calories Per Serving376
Total Fat3g5%
Sugar7gN/A
Saturated0.8g4.1%
Cholesterol6mg2%
Protein23g46%
Carbs65g22%
Vitamin A138µg15%
Vitamin B60.6mg32.4%
Vitamin C21mg35%
Vitamin E0.4mg1.9%
Vitamin K20µg24%
Calcium90mg9%
Fiber13g53%
Folate (food)319µgN/A
Folate equivalent (total)319µg80%
Iron6mg32%
Magnesium127mg32%
Monounsaturated1gN/A
Niacin (B3)6mg28%
Phosphorus395mg56%
Polyunsaturated0.9gN/A
Potassium1550mg44%
Riboflavin (B2)0.4mg21.9%
Sodium911mg38%
Thiamin (B1)0.6mg38.6%
Zinc3mg17%