Name: Vegetarian White Bean Soup
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 1-1/2 cups, 6 serving(s)
Ingredients: 1 cup uncooked navy beans; 2 tablespoons olive oil; 1 medium onion, chopped; 3 garlic cloves, minced; 3 medium potatoes, cut into 1/2-inch cubes; 2 large carrots, sliced; 1 stalk celery, chopped; 1 1/2 cups sliced cabbage; 1 tablespoon finely chopped fresh parsley; 2 teaspoons vegetable bouillon granules; 1 bay leaf; 6 -8 cups water

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Recipe by liz timm

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Vegetarian White Bean Soup created by FoodLuv543

This soup is not only filling but healthy as well. Easy to make and very tasty.

Ready In:: 2hrs 20mins
Serves:
Yields:
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ingredients

1 cup uncooked navy beans
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 medium potatoes, cut into 1/2-inch cubes
2 large carrots, sliced
1 stalk celery, chopped
1 ¹⁄₂ cups sliced cabbage
1 tablespoon finely chopped fresh parsley
2 teaspoons vegetable bouillon granules
1 bay leaf
6 -8 cups water

directions

Soak beans for 20 minutes in enough lukewarm water to cover.
Heat oil in Dutch oven over medium heat until hot.
Add onion and garlic, cook and stir until tender.
Drain the beans and add them along with the potatoes, carrots, celery, cabbage, parsley, bouillon, bay leaf and 6 cups water to Dutch oven.
Mix well.
Bring to a boil.
Reduce heat; simmer 1-1 1/4 hours or until beans are tender; adding additional water if necessary.

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RECIPE MADE WITH LOVE BY

@liz timm

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@liz timm

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"This soup is not only filling but healthy as well. Easy to make and very tasty."

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photo by FoodLuv543

9/27/2013

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review by FoodLuv543

9/26/2013

This soup tasted delicious, but the beans took so long to cook that all of the other vegetables became complete mush. Next time I make this I will be using canned beans. Otherwise a very good recipe!

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review by alkaloidqueen

7/22/2009

I loved this soup! It was simple and very satisfying. I used a pound of dried great northern beans and more water and also added some chicken stock. Thanks for sharing!

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review by angi_marie26

7/20/2009

I cheated a bit, I used two cans of white kidney beans, as I don't like navy beans and didn't want to take the time to soak beans, etc. I used 6 cups of water and I don't have bouillon granules, I used Better than Bouillon vegetable soup base. I also added a little salt. Oh, and I pureed half of the veggies, just before serving, because I was really wanting a creamy white bean soup. There are six of us, but two are under 5, yet we had NO left overs.

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review by Linorama

9/16/2008

Love it. I sauteed the onions & garlic, then piled everything into the crock pot for the day. I also substituted 2 cans of drained & rinsed navy beans for the dried, so only used 6 c. of the water. The result was a hearty, full flavored but mild soup. I'll definitely make this again.

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