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Vegetable Bean Soup. A perfect Fall and Winter mixture of fresh vegetables and a healthy portion of mixed dried beans.

Bean and Vegetable Soup

Servings 15
Author www.highlandsranchfoodie.com


  • 2 cup dried beans preferably a mix
  • 4 cups water
  • Soup bone either from a ham, or I usually buy smoked ham hocks and use 2 - 3 depending on size
  • 2 bay leaves
  • 1 fresh Anaheim chile thinly sliced
  • 2 tablespoons herb mix recipe link below in instructions
  • 1 large onion coarse chopped
  • 1 - 3 cloves garlic diced
  • 28 ounce can of chopped tomatoes undrained
  • Vegetables of choice:
  • 2 medium carrots scrubbed and thick sliced
  • 3 ribs celery with leaves, sliced into chunks
  • 2 medium potatoes scrubbed and cubed
  • 1 sweet potato peeled and cubed
  • 4 ounces fresh green beans sliced
  • 2 heads broccoli stems chopped and heads divided
  • 1 turnip peeled and cubed
  • 3 Tablespoons Pickapeppa sauce or Worcestershire
  • 1 teaspoon honey
  • ¼ cup dried vegetable mix optional
  • Salt and plenty of ground pepper


  1. Toss beans in a crock pot and add liquid 4 cups liquid, bay leaves and chile. Cook on low 8 hours. Or until beans are tender. Fresher beans take less time to become tender. Add soup bone if using.
  2. When beans are tender, transfer them to a soup pot to finish the soup on the stove. Add your vegetables of choice. When using onions, carrots and celery, I usually sautee them to enhance the flavor before throwing then in the pot.
  3. Add three cups more of liquid or stock.
  4. Simmer until vegetables are tender. About 20 - 25 minutes.
  5. Remove soup bone, shred meat off bone and stir back into soup. Remove the bay leaves and take a potato masher and give the soup about 10 good mashes to crush some of the beans and veggies.
  6. Ladle into soup bowls. Serve with a crusty bread and a salad.