Vegetable Bean Soup


When the temperatures dip to fifteen degrees or less, I do not go outside. (Which is why you haven’t seen many outfit pictures lately.) Since I was going to be home for a few days, I made a big pot of bean and vegetable soup.


I used the Minnesota Heartland 11-Bean Soup Mix and made it Vegetarian Style






First prepare the beans. Place contents of soup mix/beans in large bowl, cover with plenty of water and soak overnight. Save the seasoning packet to add to the rice. In the morning, drain the beans, place into 4-quart pot with plenty of fresh water. Bring to a boil, then turn down heat to low, cover, and simmer 1½ hours.


You will also need:
8 or more Cups Vegetable Broth or stock
1 Cup Lundberg® Natural Wild Rice Blend
1 Large Onion, Chopped (2 cups)
2 Cups Celery, Sliced
3 Garlic Cloves, minced (3 teaspoons)
1 Red Bell Pepper, chopped
1 Green Pepper, chopped
1 Large Eggplant, diced (I omitted this because there were none available.)
3 Small carrots sliced or chopped (2 cups)
1 16-ounce Bag Mixed Frozen Vegetables
1 28-ounce Can Diced Tomatoes
¼ Cup Juice of 1 Lemon
Plenty of freshly ground black pepper, salt if needed
1 teaspoon Oregano or Italian Seasoning






Next, make the rice. Add broth to a 6 or 8-quart soup pot. Add the rice and the seasoning packet and bring to boil. Turn heat down, cover, and simmer for 30 minutes.


Drain the water from the beans and add them to the soup pot with broth and rice. Add carrots, onion, celery, green and red pepper, and garlic. Cover and simmer 30 minutes. Add a bag of frozen vegetables, canned tomatoes, lemon juice, pepper and salt to taste, and oregano. Simmer for another hour with the lid tilted. I kept an eye on the pot and stirred the soup occasionally. I also added a bit more vegetable stock as needed because I didn’t want the soup to be too thick. I have real difficulty following a recipe exactly.










To cut sodium, omit salt, prepare with no salt added canned diced tomatoes or diced fresh tomatoes. If you find that the soup still needs a flavor boost you could add soy sauce, curry powder, cumin, roasted garlic powder, worcestershire sauce, blackstrap molasses and or aged balsamic vinegar when the cooking time is finished.






When Mr. Mickey came over bearing flowers and a bottle of wine, I served the soup with a glass of wine and a hearty bread. There was plenty of soup to share with him and for me to enjoy for lunches later.






Cheers!


Susan Street

Blogger for SusanAfter60.com

40 Comments
  1. I too make bean and vegetable soup, not with any recipe but using whatever ingredients and seasonings are available and appeal to me at the moment. Such a soup is infinitely flexible — not to mention nourishing.

    Cheers to Mr. Mickey with his flowers, wine, and steadfastness!

  2. Can’t think of a better way to spend a day than to stay in with your best friend and partner with some great sustenance. We baked bread on Saturday and it was our lunch. Have a great week.

  3. Its freezing here as well and made a big pot of soup yesterday. What a sweet guy that Mr. Mickey! Lovely flowers always good for the soul at this time of year.
    Stay warm

  4. Looks delicious and the flowers are gorgeous! I made a huge pot of lentil-veggie-spinach-bean soup and we are all still enjoying here. I also have trouble strictly following a recipe- I think because my mom didn’t and I loved her cooking with always a slight flavor variation!

  5. A big pot of vegetable soup is my go-to solution for shedding those extra holiday pounds….works every time. Low-cal and satisfying!

  6. This might be the best post ever for me right now. I’m in frigid CT, 12 days post op from open heart surgery involving a valve replacement and two by-passes..genetic not diet nor cholesterol related. Currently I’m recuperating at my son’s house . I’m only going outside for two upcoming doctor check in visits. Flu is also bad in this area so I’m laying low!! When I get to my own apartment in a week or two or three, I want these ingredients to be purchased to go with me. Thanks as always for hitting the spot and stay warm! XO

  7. Thanks for the recipe – I look forward to trying it. I had the same Baltic Brown counters until last year when I had to replace them. I miss my darker kitchen in a way. Stay warm.

  8. The soup recipe looks wonderful! I’m trying to “dip my toes” into the world of clean food ingredients and organic foods. I’m wondering where you get your ingredients, particularly the beans, frozen veggies and vegetable broth. Do you buy them at a regular grocery store, or a specialty food store?

  9. Cheers! – nothing like soup on a cold winter’s day (especially with the addition of wine, flowers, and a handsome gentleman).

  10. Is the lemon juice for flavor variation? Never used it in veggie soup before. Recipe is going in my “to cook” file.

  11. We all must be looking for something warm and satisfying these cold days. Vegetable soup definitely does that! I just made a big pot yesterday and it was similar to yours, but no rice. I don’t eat rice. Have a splendid day enjoying your beautiful flowers, lucky gal!

  12. I pulled out of my pantry today a box of Organic Harmony Soup mix and your post has
    reminded me to soak these in the refrigerator tonight. Thank you for inspiring me to
    add more healthy items to my diet, like beans.

  13. Soup! Soup! Soup! Love it on these cold wintry days and so nourishing! And the flowers….what a special guy!!! Better keep him for sure!

  14. Good for you to make positive use of your housebound time! Susan, you are so kind to share your ideas and experiences with us. Thank you!

  15. Sounds yummy. I am not a fan of bean soup but my husband will thank you for this.We are liv8ng in England for a couple of years. They puree’ most of their soups. When you order abowl of vegetable soup you won’t “see” the “veg” as they call it. I am making leek and potato soup today. I loved the look of the bread. Soup and bread my favourite winter lunch. Cheers!

  16. Aren’t those home-cooked meals, shared in your cozy home with your love (especially one who brings beautiful flowers and a bottle of wine), some of the most wonderful?

  17. We took a cooking lesson on a trip to Italy one time and the chef told us to hold off adding vinegar until you’re ready to serve the dish. It’s flavor is best if it hasn’t been heated.

  18. I so appreciate your information on health and healthy recipes. I now add teff to my porridge and was glad to learn about it. Someone recently told me about moringa tree tea and powder so I started looking into that. I wondered if you have heard about this and learned anything about it? Thank you.

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