Vegetable Bean Soup Recipe

Vegetable Bean Soup Recipe
2.1 from 8 ratings
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. Click here to see Slow Cooker Challenge. 
Vegetable Bean
  • 20 ounce dried red kidney beans
  • 1 3/4 quart chicken stock
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 stalk 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
  1. 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.