Bean Bag Vegetable Soup Recipes

HEARTY VEGETABLE BEAN SOUP

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

Hearty Vegetable Bean Soup image

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.

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

VEGETARIAN 15-BEAN SOUP

A hearty, vegetarian soup perfect for warming the belly on a rainy day. My first foray into making a completely vegetarian soup, and I can say I didn't miss the meat component at all! Goes great with a crusty bread. Good for a large gathering of people or for plenty of leftovers! My original recipe yields a large pot of soup, so I always share with my parents and still have plenty left over for lunch or dinner the next day. Please note it is important to add salt with or before the beans so that the beans can absorb some of the salt, otherwise they can taste a little bland. The soup gets better with a little time and tastes awesome the next day.

Provided by tamara

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 10h5m

Yield 20

Number Of Ingredients 14

Vegetarian 15-Bean Soup image

Steps:

Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
Heat olive oil in a stockpot over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes.
Pour broth over vegetable mixture and bring to a boil; reduce heat and add bay leaves, rosemary, basil, salt, and pepper. Add beans and simmer soup until beans are softened, 1 1/2 to 2 hours.

Nutrition Facts : Calories 159 calories, Carbohydrate 25.9 g, Fat 2.3 g, Fiber 9.9 g, Protein 8.6 g, SaturatedFat 0.2 g, Sodium 401.3 mg, Sugar 5.3 g

Ingredients

1 (20 ounce) package 15-bean soup mix (seasoning packet not used)
2 tablespoons olive oil, or more as needed
1 large onion, diced
12 carrots, peeled and chopped, or more to taste
15 crimini mushrooms, sliced, or more to taste
7 stalks celery, chopped, or more to taste
6 leaves dinosaur kale, chopped
4 leaves red Swiss chard, chopped
3 large cloves garlic, minced
12 cups vegetable broth
2 bay leaves
1 teaspoon dried rosemary
1 teaspoon dried basil
salt and ground black pepper to taste

BEAN VEGETABLE SOUP

Beans add extra texture and flavor to this vegetable soup. This soup is light in calories yet packed with flavor. -Bean Education and Awareness Network, Scottsbluff, Nebraska

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Bean Vegetable Soup image

Steps:

In a Dutch oven, saute the carrots, onions and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in broth, one can of beans, broccoli and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes. , Place remaining beans in a blender; cover and process until smooth. Add to the soup with spinach if desired; simmer for 2 minutes or until heated through.

Nutrition Facts : Calories 174 calories, Fat 3g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 914mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 7g fiber), Protein 10g protein.

Ingredients

3 medium carrots, sliced
1-1/2 cups chopped onions
1 cup sliced celery
1 tablespoon canola oil
2 to 3 garlic cloves, minced
2 cans (14-1/2 ounces each) chicken broth
2 cans (15 ounces each) navy or great northern beans, rinsed and drained, divided
2 cups fresh broccoli florets
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 cup fresh baby spinach, optional

VEGETABLE-BEAN SOUP

This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 50m

Number Of Ingredients 12

Vegetable-Bean Soup image

Steps:

In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

Nutrition Facts : Calories 312 g, Fat 8 g, Fiber 10 g, Protein 11 g, SaturatedFat 1 g

Ingredients

2 tablespoons extra-virgin olive oil
2 medium carrots, diced small
2 celery stalks, diced small
1 medium yellow onion, diced small
3 garlic cloves, minced
1 teaspoon dried thyme
Coarse salt and ground pepper
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1 can (28 ounces) diced tomatoes
4 cups low-sodium vegetable broth
1/4 cup chopped fresh parsley
Grated Parmesan, for serving

KIDNEY BEAN-VEGETABLE SOUP

A delicious soup for chilly days--or even not so chilly ones. And it's healthy too! (Moderately adapted from a recipe on allrecipes.com.) Note: The sodium-free and low-sodium items in this recipe can be replaced with their higher sodium counterparts--just add less additional salt.

Provided by So Cal Gal

Categories Beans

Time 1h

Yield 8 cups, 4 serving(s)

Number Of Ingredients 12

Kidney Bean-Vegetable Soup image

Steps:

Heat a large pot over medium heat, and warm olive oil.
Add chopped yellow onion, minced garlic, and chopped carrots; then cook, stirring as necessary, until tender (about 5 minutes).
Add chili powder and ground cumin; and cook, stirring constantly, for 60 seconds.
Add chicken broth, 1 can of kidney beans, frozen whole kernel corn, and freshly ground black pepper; and bring to a boil.
While soup is heating, place stewed tomatoes and second can of kidney beans in a blender or food processor and puree until smooth; then add to soup.
Add salt to taste.
Reduce heat, cover, and simmer for about 15 minutes.
Let cool a bit before serving.

Ingredients

1 tablespoon olive oil
1 yellow onion, chopped
1 garlic clove, minced
2 carrots, chopped
2 teaspoons sodium-free chili powder
1 teaspoon ground cumin
4 cups low-sodium low-fat chicken broth
2 (15 ounce) cans low-sodium kidney beans, rinsed and drained
1 cup frozen whole kernel corn
1/4 teaspoon fresh ground black pepper
1 (14 1/2 ounce) can low-sodium stewed tomatoes
salt, to taste

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Bean Bag Vegetable Soup Recipes

HEARTY VEGETABLE BEAN SOUP

VEGETARIAN 15-BEAN SOUP

BEAN VEGETABLE SOUP

Beans add extra texture and flavor to this vegetable soup. This soup is light in calories yet packed with flavor. -Bean Education and Awareness Network, Scottsbluff, Nebraska

VEGETABLE-BEAN SOUP

This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.

KIDNEY BEAN-VEGETABLE SOUP

A delicious soup for chilly days--or even not so chilly ones. And it's healthy too! (Moderately adapted from a recipe on allrecipes.com.) Note: The sodium-free and low-sodium items in this recipe can be replaced with their higher sodium counterparts--just add less additional salt.

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