Bean and Vegetable Soup

Healthy and full of flavor mixed bean and vegetable soup mix is a critical pantry item, if you are soup lovers like us. Beans add extra texture and flavor to this vegetable soup. Light in calories yet packed with flavor. In this post, learn how to have a mix of beans and a seasoning mix on hand all Winter long.

Course Soup, Stews and Chilis

Cuisine American

Prep Time 15

Cook Time 8 15

Total Time 8 30

Servings

Calories 160kcal

Author Lea Ann Brown

Ingredients

To Cook The Beans
2 cups dried beans preferably a mix
4 cups water
1 meaty ham hock or a ham bone
2 bay leaves
1 Tablespoon lard
To Make The Soup
2 tablespoons herb mix recipe link below in instructions
1 - 3 cloves garlic diced
28 ounce can of chopped tomatoes undrained
Vegetables of choice: I use them all
1 large onion coarse chopped
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
Salt and plenty of ground pepper

Instructions

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.
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.
Add bean Soup Seasoning Mix.
Add three cups more of liquid or stock.
Simmer until vegetables are tender. About 20 - 25 minutes.
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.
Ladle into soup bowls. Serve with a crusty bread and a salad.

Nutrition