Vegetable Bean Soup Recipe

Staff Writer
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
Deliver Ingredients

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.

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
3g
5%
Sugar
7g
N/A
Saturated Fat
0.8g
4.1%
Cholesterol
6mg
2%
Protein
23g
46%
Carbs
65g
22%
Vitamin A
138µg
15%
Vitamin B6
0.6mg
32.4%
Vitamin C
21mg
35%
Vitamin E
0.4mg
1.9%
Vitamin K
20µg
24%
Calcium
90mg
9%
Fiber
13g
53%
Folate (food)
319µg
N/A
Folate equivalent (total)
319µg
80%
Iron
6mg
32%
Magnesium
127mg
32%
Monounsaturated
1g
N/A
Niacin (B3)
6mg
28%
Phosphorus
395mg
56%
Polyunsaturated
0.9g
N/A
Potassium
1550mg
44%
Riboflavin (B2)
0.4mg
21.9%
Sodium
911mg
38%
Thiamin (B1)
0.6mg
38.6%
Zinc
3mg
17%