Vegetable bean soup
All the goodness of the garden in one tasty and aromatic pot of soup.
This soup is one of the heartiest, tastiest, and most nutritious soups on the planet. It’s packed to the brim with fresh vegetables and protein-rich beans, flavored with herbs and white wine, and thickened with your choice of tiny pasta or barley. It’s the kind of recipe you prep on Sunday, put up soon as you get home from work, and within a few short hours, has family members from all corners of the house drawn to the kitchen with its heartwarming aroma.
Got herbs growing in your garden? Add a bundle of your favorites to the pot for an even more authentic aroma and taste. If you’ve got meat lovers in your family who don’t think vegetables pass as dinner, add a few meat bones or some stew meat chunks to add richness and depth of flavor to the soup.
Serve with crusty bread and dips for a filling weekday dinner, or as an appetizing start to a full multi-course meal.
- 4 carrots
- 3 stalks celery
- 2 large onions
- 5 large white mushrooms
- 3 cloves garlic, minced
- 2 cans petite diced tomatoes
- 1 can white beans, drained and rinsed
- 1/2 cup split peas
- 8 ounces white wine or 3 tablespoons Marsala
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon consomme
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1 cup tiny pasta or barley
- 2 cups collards or spinach, optional
In a large stock pot, combine all fresh vegetables, beans, split peas, herbs and consommé.
Add canned tomatoes, wine, a pitcher full of water, and some salt and pepper to taste. Bring to a boil, and then reduce to a simmer for 2 hours or until vegetables are soft.
Add pasta, peas and corn. Cut spinach or collard greens into thin ribbons and add to pot. Cook 15-20 minutes more.
Soup will thicken in the fridge overnight and you may need to add a cup of water and seasoning to reconstitute. Freezes well.
Related Topics: Soups