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    You are in: Home / Recipes / Bean Bag Vegetable Soup Recipe
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    Bean Bag Vegetable Soup

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    5.0 2

    Rate it! | Read 2 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Irmgard's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rinse the bean mix, cover generously with cold water, and let soak for 8 hours or overnight.
    2. 2
      Drain.
    3. 3
      In a large saucepan, combine the bean mixture with 6 cups water.
    4. 4
      Bring to a boil, reduce the heat, cover and simmer for 1-1/2 hours or until tender.
    5. 5
      Add the onions, carrots, sausage, tomatoes, chili powder and cloves.
    6. 6
      Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes or until the flavours are well blended.
    7. 7
      Stir in the sherry, lemon juice, salt and pepper.

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    Ratings & Reviews:

    • on August 15, 2011

      55

      Excellent soup! I used the ingredients that were listed but used a quick soak method for the beans because I kept forgetting to soak them overnight. I'll probably be adding more veggies to the left over soup.

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on November 13, 2006

      55

      This makes very good soup! It seemed a bit bland when I first tasted it, but I think this was due to the Japanese (not Italian) sausage I used for the sake of convenience. I added some oregano, which easily cleared up the problem. I'm also considering sprinkling a little Parmesan cheese on top, too. I combined seven different kinds of beans and barley. I got a bit over-enthusiastic, and ended up making 2.3 times the recipe, which necessitated the use of my largest, 9-liter pot. I did use a little less tomatoes, because they wouldn't all fit. Anyway, now I have quite a lot of delicious soup. Thank you very much for sharing this recipe with us. I will enjoy making it in the future.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Bean Bag Vegetable Soup

    Serving Size: 1 (362 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 180.7
     
    Calories from Fat 122
    67%
    Total Fat 13.5 g
    20%
    Saturated Fat 4.8 g
    24%
    Cholesterol 32.2 mg
    10%
    Sodium 338.8 mg
    14%
    Total Carbohydrate 7.9 g
    2%
    Dietary Fiber 2.1 g
    8%
    Sugars 4.3 g
    17%
    Protein 7.3 g
    14%

    The following items or measurements are not included:

    10 bean soup mix

    Detailed Nutrition Values About Nutrition Info

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