This Hearty Vegetable Bean Soup is a staple in our house for cold winter days. It’s also a great “detox” soup after the holidays!
Beans. I avoided them growing up. I ate green beans occasionally, but I definitely never touched any other variety. However, as I grew older, I became more aware of the wonderful world of beans. These magical little seeds are incredibly nutritious…and better yet, they are delicious when prepared correctly! Beans are one of the cheapest forms of protein available in the supermarket, so if you are trying to eat well on a budget, then beans are definitely the way to go.
Every winter, we eat loads of soup around my house. We used to keep a regular stock of canned soup around while also making homemade soup occasionally. However, this year, one of my food resolutions was to make all of the soup from scratch. Homemade soups are cheap, easy, and delicious. We typically make a large batch on Sunday afternoon, and then we eat this for lunches throughout the work.
Soups are one of those rare foods that actually taste better if you allow them to sit overnight or longer. A couple weeks back, canned beans were on super sale at the market, and my wife used that opportunity to create this recipe. You can substitute in other types of beans depending on your preferences, but sometimes it’s fun to just throw in a variety. Dried beans are a lot cheaper than canned beans, and you can use dried beans in this recipe…just don’t forget to soak them overnight first!
Save this Hearty Vegetable Bean Soup recipe and make a batch this Sunday afternoon. And then enjoy easy, delicious (not to mention healthy) lunches all next week!
Hearty Vegetable Bean Soup
- 1 medium onion peeled and diced
- 1 stalk celery chopped
- 2 large carrots peeled and diced
- 1 bunch curly endive coursely chopped
- 1 bag frozen brussels sprouts
- 1 bag frozen peas
- 12 cups stock I’ve used both chicken and vegetable stock when making this recipe. Both work…so take your pick!
- 1 28oz. can diced tomatoes
- 4 cans of beans I used 2 black bean, 1 pinto, and 1 small white bean, rinsed and drained
- 1 head roasted garlic sliced (optional)
- In a stock pot large enough to hold all of the ingredients, saute chopped onion, celery and carrots until tender, but not too soft (~5-10 minutes).
- Add stock, diced tomatoes (juice and all) & roasted garlic (optional). Bring mixture to a boil.
- Add beans and bring back to a boil.
- Add brussels sprouts and wait ~3-4 minutes, add peas and endive.
- The soup is done once the endive is wilted.