Best Hearty Vegetable Bean Soup Recipes

HEARTY VEGETABLE BEAN SOUP

Hearty Vegetable Bean Soup image

Chock-full of vegetables and beans, this hearty soup is sure to satisfy your hungry bunch on a winter night. Writes Cathy Seed from Hudson, Ohio. "This soup is wonderfully easy to make and very tasty. In summer, use fresh produce from the garden or your local farmer's market. In winter, just use frozen or open some cans of veggies-it couldn't be simpler!"

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 cup sliced carrots
1 cup thinly sliced zucchini
3/4 cup chopped onion
1/2 cup chopped sweet red pepper
1 tablespoon olive oil
2 cans (14-1/2 ounces each) vegetable broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) chili beans, undrained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 cup frozen white or frozen shoepeg corn
4 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 tablespoons minced fresh cilantro

Steps:

In a large saucepan or Dutch oven, saute the carrots, zucchini, onion and red pepper in oil until crisp-tender. Add the broth, beans, tomatoes, corn, cumin and cayenne; bring to a boil. , Reduce heat; simmer, uncovered, for 30-35 minutes or until vegetables are tender, stirring occasionally. Stir in cilantro.

Nutrition Facts : Calories 285 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1356mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 11g fiber), Protein 13g protein.

HEARTY VEGETABLE AND BEAN SOUP

Hearty Vegetable and Bean Soup image

If you like veggies and beans you will love this recipe! I created this recipe myself based on others I saw on the site. Taking what I like from each and combining it. This soup is really filling and very flavorful with minimal effort. Its more veggies and beans than soup, so the soup isn't as liquid as most. I don't usually measure spices so these are just estimates.

Provided by Chef Sheikh

Categories Clear Soup

Time 2h20m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 26

Ingredients

4 tablespoons butter
2 tablespoons flour
2 (13 ounce) boxes organic vegetable stock
1/2 cup water
1 small vidalia onions or 1 medium vidalia onion, chopped
3 stalks celery, chopped
3 garlic cloves
2 potatoes, chopped
1/2 cup sweet corn
8 ounces diced tomatoes with jalapenos
8 ounces garbanzo beans
1/2 cup elbow macaroni
8 ounces kidney beans
8 ounces black-eyed peas
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin powder
1/2 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1 small squash, chopped
1/2 cup carrot, chopped
1 pinch basil
1 pinch oregano
1 pinch parsley

Steps:

In pot on medium heat, melt butter. Add flour to thicken. Add 1 box of vegetable stock.
Boil all beans, tomatoes, onions and celery.
After 10 minutes, add other box of vegetable stock.
Add all spices. Cook for about an hour. Then add potatoes and pasta. Cook until tender.
Add salt to taste.

Nutrition Facts : Calories 456.1, Fat 13.7, SaturatedFat 7.7, Cholesterol 30.5, Sodium 1447.1, Carbohydrate 71.7, Fiber 11.9, Sugar 5.1, Protein 15

HEARTY HAM AND VEGETABLE BEAN SOUP

Hearty Ham And Vegetable Bean Soup image

This is one of those quick and easy soups that are delicious and healthy, as well. This recipe came from one of my Canadian Living magazines and I have always had success with it.

Provided by bert2421

Categories Ham

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 cup uncooked pasta
1 tablespoon vegetable oil
2 onions, chopped
4 cups chicken stock
2 carrots, chopped
2 cloves garlic, minced
1 sweet red peppers or 1 green pepper, chopped
1 small zucchini, chopped
1 (28 ounce) can plum tomatoes
2 1/2 cups cubed ham
1 can red kidney beans, drained
1 can chickpeas, drained
4 cups spinach leaves, chopped
1 teaspoon thyme
1/2 teaspoon dried savory
1/2 teaspoon dried basil or 1/2 teaspoon oregano
salt & pepper

Steps:

Cook pasta until al dente (tender but firm).
Drain and rinse under cold water.
In a large Dutch oven, heat oil over medium heat and cook onions until softened.
Add stock, carrots, garlic, sweet pepper and zucchini; bring to a simmer and cook for 3 to 5 minutes or until vegetables are tender.
Stir in pasta, tomatoes, ham, beans, chick peas, and the rest of ingredients.
Add salt and pepper to taste.
Simmer for 5 minutes.
Enjoy!

Nutrition Facts : Calories 281.5, Fat 6.5, SaturatedFat 1.6, Cholesterol 26.4, Sodium 866.6, Carbohydrate 35.7, Fiber 7.3, Sugar 7.7, Protein 21.1