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The best bean and vegetable soup. Full of flavor and so healthy
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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.
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 30 minutes
Servings 15
Calories 160kcal

Ingredients

  • 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

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 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

Calories: 160kcal | Carbohydrates: 32g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Sodium: 163mg | Potassium: 927mg | Fiber: 8g | Sugar: 7g | Vitamin A: 4215IU | Vitamin C: 83mg | Calcium: 112mg | Iron: 4mg