Vegetable-Bean Soup
Submitted by RUFUS
A from-scratch vegetable bean soup simmered for hours with dried kidney beans, chunky potatoes, carrots, zucchini, leeks, savoy cabbage, and brown rice. Old-fashioned, freezer-friendly, and endlessly customizable. One big pot feeds 8.
YIELD
8 servingsPREP
15 minCOOK
3 hrsREADY
4 hrsThis is the kind of soup your great-grandmother would have had bubbling on the stove all Saturday afternoon.
It starts with dried kidney beans simmered until they release a rich, starchy broth that becomes the foundation for everything else.
Chunky potatoes with their skins on, thick-cut carrots, zucchini, sliced leeks, and snapped green beans go in next with herbs like basil, oregano, and marjoram.
Thinly sliced savoy cabbage and brown rice join the pot toward the end, and fresh tomato wedges drop in right before serving so they hold their shape and add a burst of brightness.
It’s a soup that rewards patience and gets better with every reheat.
Variations
- Bean swap: Try navy beans, pinto beans, or a mix for a different flavor and texture each time.
- Greens version: Replace the cabbage with chopped spinach or kale for a slightly different character.
- Pasta option: Use broken spaghetti instead of brown rice if you prefer a more Italian minestrone-style bowl.
Kitchen Tips
- Don’t peel the potatoes or carrots. Just scrub them well. The skins add nutrition, texture, and save you time.
- Make a double batch and freeze half. This soup actually improves after freezing and reheating, and it’s a lifesaver on busy weeknights.
- Add the tomato wedges in the last 10 minutes only. They should be warm and soft but still hold their shape, not dissolve into mush.
- If the soup gets too thick as it sits, just stir in more water. The beans and rice keep absorbing liquid.
Ingredients
Directions
Place beans in pot with 2 quarts of water.
Bring to boil, remove from heat and let rest 1 hour.
Then add chopped onion, garlic, and simmer for 1½ hours.
Chop potatoes in large chunks; do not peel.
Slice carrots ½ inch and zucchini 1 inch thick, scrub them, do not peel.
Slice leeks and cut beans into 1 inch pieces.
Add to soup pot along with seasonings.
Simmer for 1 hour longer.
Thinly slice cabbage and add to soup along with rice or spaghetti.
Simmer another 20 minutes.
Add more water if too thick.
Add tomato wedges for the last 10 minutes, just before serving.
Hints: Kidney beans make a good rich broth, but any kind of bean also may be used.
Soup freezes well, so make a large batch when you have time and freeze half for use on a budy day.
Try using some chopped spinach, instead of the cabbage.
By changing the vegetables and beans used, the soup can be different each time you make it.
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