Vegetable Bean Soup Recipe

Vegetable Bean Soup Recipe
Staff Writer
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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8
Servings
131
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.

Nutritional Facts

Total Fat
1g
1%
Sugar
3g
3%
Cholesterol
7mg
2%
Carbohydrate, by difference
21g
16%
Protein
10g
22%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
59mg
6%
Fiber, total dietary
8g
32%
Folate, total
52µg
13%
Iron, Fe
2mg
11%
Magnesium, Mg
34mg
11%
Phosphorus, P
96mg
14%
Selenium, Se
1µg
2%
Sodium, Na
123mg
8%
Water
47g
2%
Zinc, Zn
1mg
13%

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.