2.125
8 ratings

Vegetable Bean Soup Recipe

By
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.