Best 7 Bean Bag Vegetable Soup Recipes

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Indulge in a symphony of flavors with our delectable Bean Bag Vegetable Soup, a hearty and wholesome dish that nourishes both body and soul. This culinary masterpiece is a delightful blend of fresh vegetables, tender beans, and a savory broth, brimming with nutrients and bursting with flavor. Accompany your soup journey with a trio of tantalizing recipes: a classic Minestrone Soup, a refreshing Cucumber Gazpacho, and a creamy Vegan Potato Leek Soup. Each recipe offers a unique taste experience, ensuring that every spoonful is a satisfying delight. Whether you prefer a hearty and comforting soup or a light and refreshing option, this collection has something for every palate. So, prepare to embark on a culinary adventure and savor the goodness of our Bean Bag Vegetable Soup and its accompanying recipes.

Here are our top 7 tried and tested 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

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.

VEGETABLE-BEAN SOUP



Vegetable-Bean Soup image

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

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

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

BLACK BEAN VEGETABLE SOUP



Black Bean Vegetable Soup image

Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion, and kernels of corn.

Provided by gregscher

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 35m

Yield 8

Number Of Ingredients 11

1 tablespoon vegetable oil
4 carrots, chopped
1 onion, chopped
4 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
4 cups chicken broth
3 (15 ounce) cans black beans, rinsed and drained, divided
1 (8.75 ounce) can whole kernel corn
ΒΌ teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

Steps:

  • Heat oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic until onion is softened, about 5 minutes. Stir chili powder and cumin into onion mixture; cook and stir until evenly coated, about 2 minutes.
  • Pour broth over onion mixture and add 1/2 of the black beans, corn, and black pepper. Bring broth mixture to a boil.
  • Blend tomatoes and remaining 1 1/2 cans black beans together in a food processor or blender until smooth; pour into broth mixture. Reduce heat to low, cover pot, and simmer until carrots are tender, 10 to 15 minutes.

Nutrition Facts : Calories 232.4 calories, Carbohydrate 41.7 g, Cholesterol 2.5 mg, Fat 3.1 g, Fiber 13.7 g, Protein 12.1 g, SaturatedFat 0.5 g, Sodium 1331.6 mg, Sugar 5.6 g

BEAN VEGETABLE SOUP



Bean Vegetable Soup image

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

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

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.

ITALIAN VEGETABLE AND BEAN SOUP



Italian Vegetable and Bean Soup image

This easy 30 minutes vegetable and bean soup is packed with Italian flavors, tons of veggies, and is freezer friendly. Great for a nutritious dinner and meal prep.

Provided by Kristen McCaffrey

Categories     Appetizer     Dinner     Lunch     Soup

Time 40m

Yield 6

Number Of Ingredients 13

1 tbsp olive oil (or cooking spray)
1 onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
1 tbsp Italian seasoning
2 tbsp tomato paste
2 zucchini, diced
2 cups green beans, chopped
30 oz cannellini beans, rinsed and drained
14 oz canned fire roasted diced tomatoes
4 cups vegetable broth (or chicken broth)
4 cups baby spinach

Steps:

  • Heat the olive oil in a large soup pot over medium-high heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until beginning to soften.
  • Add the garlic, Italian seasoning, and tomato paste. Cook for 1 minute until fragrant. Add the zucchini and green beans. Season with salt and pepper. Cook for about 2 minutes.
  • Add the diced tomatoes, beans, and broth. Bring to a boil and turn down to a simmer. Cook for 20 minutes.
  • Stir in the spinach until it wilts. Season as needed. Serve with parmesan cheese and fresh basil if desired.

Nutrition Facts : ServingSize 1-1.5 cups, Calories 272 cal, Carbohydrate 49 g, Fat 3 g, Protein 14 g, Fiber 12 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 881 mg, Sugar 10 g

BEAN BAG VEGETABLE SOUP



Bean Bag Vegetable Soup image

I was given the recipe for this wonderful soup, along with a bag of bean mix (red kidney beans, romano beans, navy beans, green and red lentils, split green and yellow peas and pearl barley) by a very dear friend many years ago for Christmas! I have since made it many times. While not exactly a soup for summer, I have made it on occasion when I didn't know what else to cook. I eat soup all year round!

Provided by Irmgard

Categories     Beans

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups 10 bean soup mix
6 cups cold water
1 large onion, chopped
2 large carrots, chopped
3 hot Italian sausages or 3 italian sweet sausage, sliced
1 (28 ounce) can diced tomatoes, undrained
1 teaspoon chili powder
1 pinch ground cloves
2 tablespoons dry sherry (optional)
1 tablespoon lemon juice
salt and pepper

Steps:

  • Rinse the bean mix, cover generously with cold water, and let soak for 8 hours or overnight.
  • Drain.
  • In a large saucepan, combine the bean mixture with 6 cups water.
  • Bring to a boil, reduce the heat, cover and simmer for 1-1/2 hours or until tender.
  • Add the onions, carrots, sausage, tomatoes, chili powder and cloves.
  • Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes or until the flavours are well blended.
  • Stir in the sherry, lemon juice, salt and pepper.

Nutrition Facts : Calories 180.8, Fat 13.6, SaturatedFat 4.8, Cholesterol 32.2, Sodium 338.8, Carbohydrate 7.9, Fiber 2.1, Sugar 4.3, Protein 7.3

VEGETABLE BEAN SOUP



Vegetable Bean Soup image

Have not tried this yet. The recipe says two summer squash I am not sure just how much this would be since they do vary in size so it was suggested to me that around 1 - 2 cups should be Ok and since most veggie soups are so easily mixed around with how many veggies are added. I would leave this up to a persons individual tastes

Provided by wicked cook 46

Categories     Easy

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

14 1/2 ounces diced tomatoes
29 ounces chicken broth
1 vegetable bouillon cube
1 medium onion, finely chopped
1 (15 1/2 ounce) can kidney beans, drained
1 red bell pepper, finely chopped
2 carrots, finely chopped
2 celery ribs, finely chopped
2 summer squash, quartered lengthwise and chopped
1 (7 ounce) can sliced mushrooms, drained
1 tablespoon minced garlic
1 tablespoon olive oil
2 tablespoons butter
1/4 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)

Steps:

  • Combine all ingredients in the slow cooker crock and mix.
  • well. Cover and cook on LOW for 8 hours. Stir well before.
  • serving. If desired, stir in Tabasco sauce before serving.

Nutrition Facts : Calories 298, Fat 11.8, SaturatedFat 4.7, Cholesterol 15.3, Sodium 1433.3, Carbohydrate 37.3, Fiber 10.1, Sugar 13.7, Protein 14.9

Tips:

  • Use a variety of vegetables to add flavor and nutrients to your soup. Some good choices include carrots, celery, onions, potatoes, green beans, and tomatoes.
  • If you're using dried beans, be sure to soak them overnight before cooking. This will help them to soften and cook more evenly.
  • If you're short on time, you can use canned beans instead of dried beans. Just be sure to rinse them well before adding them to the soup.
  • Add some herbs and spices to your soup to give it a boost of flavor. Some good choices include thyme, rosemary, oregano, basil, garlic powder, and onion powder.
  • Serve your soup with a side of bread, crackers, or salad for a complete meal.

Conclusion:

Bean bag vegetable soup is a hearty, healthy, and delicious meal that's perfect for a cold winter day. It's also a great way to use up leftover vegetables. So next time you're looking for a quick and easy soup recipe, give this one a try.

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