Wholesome Bean and Vegetable Soup

    50 min

    This soup is a wonderful collection of beans and vegetables simmered together in a chicken stock. Feel free to use any vegetables you have at hand. If you prefer, you can puree the soup. Enjoy with fresh crusty bread.

    24 people made this

    Serves: 10 

    • 2.5 litres chicken stock
    • 2 potatoes, cubed
    • 2 carrots, sliced
    • 2 sticks celery, diced
    • 5 fresh mushrooms, sliced
    • 1 green pepper, chopped
    • 1 head broccoli, chopped
    • 400g cauliflower florets
    • 1 parsnip, sliced
    • 1 onion, chopped
    • 150g green peas
    • 240g tinned cut green beans, drained
    • 240g tinned butter beans, drained
    • 120g cooked chickpeas
    • 90g cooked haricot beans
    • salt and pepper to taste
    • 1 teaspoon dried parsley

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. In a large stock pot, combine all the ingredients and cook over medium heat partially covered for about 30 minutes or until all the vegetables are tender. Serve hot.

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    Reviews in English (19)


    I love soups like this. I make a modified version of this by using water and adding 4-6 boulion cubes (half salted w/sea salt, half un). I let the soup cook its own stock. Also some tips: use a giant pot and cook this for two + hours to make a thick, hearty stew. Add some seasoning salt to flavor acordingly. Finally I make bisquick dumplings and cook them on top. It is an all evening affair - good for winter nights and a nice movie. + you will have leftovers for a week.  -  05 Nov 2006  (Review from Allrecipes US | Canada)


    This was great! I added a whole stick of butter and some extra parsley. Rather than dumping everything together, I started the pot with a little bit of broth, added the onions, and let that cook while I was chopping up other veggies. I went from fresh raw veggies to soft canned ones, adding to the pot as I chopped and increasing the amount of broth (just enough to cover everything and kept it boiling). So by the time I had added everything to the pot, the soup was practically done. I let it all cook for 10 mins to let the flavors combine. Wonderful.  -  02 Dec 2012  (Review from Allrecipes US | Canada)


    I liked this, and it's so versatile that you can use what ever veggies take your fancy. I made as is, and will make again with a couple of changes. I will cook the potatoes first, then when they are half done I will add the rest of the veggies for 10mins so they don't go too mushy. I would leave out the wax beans, use red bell pepper instead of green, and add more chickpeas and cauliflower. This is a delicious healthy soup, and will join my rotation  -  15 Mar 2008  (Review from Allrecipes US | Canada)