Vegetable bean soup

    40 min

    This is a hearty, warm and healthy soup. Easy to make for beginners. I came up with this recipe when I was looking for a soup to make for my partner and I to take to work for lunch. I needed something that would last at least 6 portions and that would be suitable for freezing. I wanted to ensure I was keeping the budget low and the goodness high so opted for swede instead of potato and beans instead of meat. I believe this soup would be to everyone's liking, even the kids.


    West Lothian, Scotland, UK
    4 people made this

    Serves: 6 

    • 2 tablespoons olive oil (or use spray oil)
    • 3 garlic cloves, crushed or sliced
    • 1 large onion, diced
    • 2 sticks celery, diced
    • 3 medium carrots, diced
    • 2 large leeks, cut into 1cm pieces
    • 500g swede, diced
    • 900ml chicken stock
    • 900ml vegetable stock
    • 200g haricot beans (tinned), drained
    • pinch dried parsley
    • seasoning salt and pepper

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Fill your kettle with water and boil, wash all your veg and begin your prep. Dice your onion, carrots, celery and crush or slice your garlic to your preference. Cut the ends of each leek, quarter length-ways then cut into 1 cm slices. Dice your swede and keep to one side as this will be added later.
    2. Heat your oil in a large deep pan on a high heat. Once your oil is hot add all your chopped ingredients (except the swede) and cook through using a wooden spoon for 10 minutes with the lid askew, until the carrots are soft and the onions start turning golden brown. Turn the heat down after 4 minutes to prevent burning the bottom of your pan.
    3. Whilst your veg is cooking prepare your chicken and vegetable stock by filling a measuring jug to 900 ml from the hot water in your kettle. This step will have to be repeated twice if, like me, you like to use both stocks. Drain your haricot beans and rinse with water.
    4. Add your stock, swede and haricot beans to the pan. Turn up the heat and bring to the boil, stirring occasionally, for 5 minutes then reduce to a simmer for 10 minutes.
    5. To test if your soup is ready, carefully try a piece of the swede to check that it’s soft. I like to keep some bite in my swede so cook it to your preference, as neither will affect the taste. Add your pinch of parsley and season the soup to taste with salt and pepper and serve.


    Some stores sell swede already diced, packed and ready to go. If you buy this it’ll prove to be a great time saver!


    If you’re a vegetarian you can use 1.8 ml of just vegetable stock.

    Serving suggestion

    You can serve this soup as it is or blend to a pulp with a hand blender for a thick winter soup.

    Serving suggestion

    Although I'm not a fan of spicy foods myself this soup would be great for those of you who like to spice up their soups. Simply add your spices whilst seasoning and blend with a hand blender.

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    Reviews in English (3)


    I forgot to add that I didn't use a the blender preferring to have chunks, and I cabbage instead of the beans.  -  23 Nov 2012


    I enjoyed this recipe and my vegan visitors thoroughly enjoyed it as well. I varied the vegetables with what was available in the fridge, using a potato instead of the swede The celery helped improve the flavour.  -  23 Nov 2012


    nice soup i would leave out the chicken stock next time and process untill smooth  -  22 Jan 2011