Best 3 Winter Vegetable Bean Soup Recipes

When the cold winter months roll in, there's nothing quite like a warm and hearty bowl of soup to warm your body and soul. This collection of winter vegetable and bean soup recipes offers a variety of flavorful and nutritious options to suit every taste. From classic minestrone to hearty lentil soup, and even a creamy vegan option, these soups are packed with fresh vegetables, beans, and spices to keep you feeling full and satisfied all winter long. Whether you're looking for a quick and easy weeknight meal or a comforting weekend lunch, these recipes have you covered. So grab a spoon and get ready to savor the deliciousness of winter's bounty!

Let's cook with our recipes!

WINTER VEGETABLE AND BEAN SOUP WITH PESTO

Winter Vegetable and Bean Soup with Pesto image

Categories Soup/Stew Bean Garlic Vegetable Low Fat Vegetarian Parmesan Basil Winter Healthy Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

Pesto:
2 cups (packed) fresh basil leaves
1/2 cup drained canned diced tomatoes
3 tablespoons freshly grated Parmesan cheese
2 tablespoons extra-virgin olive oil
3 garlic cloves, peeled
Soup:
2 large leeks (white and pale green parts only), chopped
2 medium carrots, peeled, diced
1 6-ounce white-skinned potato, peeled, diced
3 tablespoons water
8 cups canned vegetable broth
1/2 cup orzo (rice-shaped pasta)
6 ounces green beans, trimmed, cut into 1/2-inch pieces
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1/4 teaspoon dried crushed red pepper
2 tablespoons freshly grated Parmesan cheese

Steps:

For pesto:
Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.)
For soup:
Combine first 4 ingredients in heavy large pot. Cover and cook over medium-low heat until vegetables are almost tender, stirring occasionally, about 8 minutes. Add broth; bring to boil. Stir in orzo; boil uncovered until orzo is almost tender, stirring often, about 12 minutes. Add green beans; reduce heat and simmer until beans are tender, about 6 minutes. Stir in cannellini and crushed pepper; simmer until heated through, about 3 minutes. Season with salt and pepper.
Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese.

WINTER VEGETABLE BEAN SOUP

Winter Vegetable Bean Soup image

Folks always seem to ask for the recipe whenever I make this flavorful filling soup. And they're surprised to learn that refried beans are a major ingredient!

Provided by Taste of Home

Categories Lunch

Time 1h40m

Yield 12-16 servings (4 quarts).

Number Of Ingredients 19

Ingredients

1 cup chopped celery
1/2 cup chopped onion
1 garlic clove, minced
2 tablespoons olive oil
1-1/2 quarts water
1 can (14-1/2 ounces) diced tomatoes, undrained
3 medium potatoes, peeled and cubed
2 medium carrots, diced
1 cup chopped cabbage
3 tablespoons minced fresh parsley
2 teaspoons brown sugar
1-1/4 teaspoon salt
1 teaspoon dried marjoram
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 cans (16 ounces each) refried beans with green chilies
1 can (15 to 16 ounces) kidney beans, rinsed and drained
Hot cooked macaroni

Steps:

In a Dutch oven or soup kettle, saute the celery, onion and garlic in oil for 7 minutes or until tender. Add the next 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 40 minutes. , Stir in beans. Cover and simmer for 20 minutes or until vegetables are tender. Serve over macaroni.

Nutrition Facts : Calories 100 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 439mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.

WINTER VEGETABLE AND BEAN SOUP WITH PESTO

Winter Vegetable and Bean Soup With Pesto image

Found this in December 2001 Bon Appetit when I was looking to duplicate Paneras Vegetable Soup with Pesto.

Provided by Cook4_6

Categories Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 cups basil leaves (packed)
1/2 cup diced tomato, drained canned
3 tablespoons parmesan cheese, freshly grated
2 tablespoons extra-virgin olive oil
3 garlic cloves, peeled
2 large leeks, chopped (white and pale green parts only)
2 medium carrots, peeled, diced
6 ounces white-skinned potatoes, peeled, diced
3 tablespoons water
8 cups vegetable broth
1/2 cup orzo pasta (rice-shaped pasta)
6 ounces green beans, trimmed, cut into 1/2-inch pieces
1 (15 ounce) can cannellini, rinsed, drained (white kidney beans)
1/4 teaspoon dry crushed red pepper
2 tablespoons parmesan cheese, freshly grated

Steps:

For pesto:.
Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.)
For soup:.
Combine first 4 ingredients in heavy large pot. Cover and cook over medium-low heat until vegetables are almost tender, stirring occasionally, about 8 minutes. Add broth; bring to boil. Stir in orzo; boil uncovered until orzo is almost tender, stirring often, about 12 minutes. Add green beans; reduce heat and simmer until beans are tender, about 6 minutes. Stir in cannellini and crushed pepper; simmer until heated through, about 3 minutes. Season with salt and pepper.
Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese.

Tips:

Selecting Fresh Vegetables: Choose vibrant, firm, and blemish-free vegetables for optimal flavor and texture.
Vegetable Preparation: Wash and dice the vegetables evenly to ensure even cooking and a cohesive soup texture.
Sautéing Aromatics: Gently sauté onions, garlic, and carrots in olive oil to create a flavorful base for the soup.
Seasoning: Use a combination of salt, pepper, and herbs like thyme and rosemary to enhance the natural flavors of the vegetables.
Broth Selection: opt for a flavorful broth, such as vegetable or chicken broth, to add depth and richness to the soup.
Bean Selection: Choose beans that complement the vegetables, such as kidney beans, black beans, or a mix of different types.
Simmering: Let the soup simmer gently for at least 30 minutes, allowing the flavors to meld and the vegetables to soften.
Adjust Seasonings: Taste the soup and adjust the seasonings, adding more salt, pepper, or herbs as needed.
Garnish and Serve: Garnish the soup with fresh herbs, a drizzle of olive oil, or a sprinkle of grated Parmesan cheese before serving.

Conclusion:

Indulge in the warmth and comfort of a hearty winter vegetable and bean soup, a delightful symphony of flavors and textures. With its vibrant combination of fresh vegetables, tender beans, and a flavorful broth, this soup is a nourishing and satisfying meal. It's an excellent way to incorporate a variety of vegetables into your diet and enjoy the natural goodness of seasonal produce. Whether served as a main course or a side dish, this soup is sure to please the palate and nourish the soul. So gather your ingredients, embrace the culinary journey, and create a delicious and comforting winter vegetable and bean soup that will become a staple in your culinary repertoire.