Vegetable-Bean Soup
This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.
Everyday Food, December 2011
102 Ratings
- 5 star values: 20
- 4 star values: 27
- 3 star values: 33
- 2 star values: 16
- 1 star values: 6
Martha Stewart Member
Rating: 4.0 stars
02/15/2020 I loved this recipe but added more specific measurements. 2 carrots = 1 cup diced 2 celery stalks = 1 cup diced I switch up the beans to whatever I have on hand and sometimes use chicken broth instead of vegetable broth. I also add a small can of mild Rotel tomatoes(with green chillies) which really gives this soup a tasty kick!
Martha Stewart Member
Rating: 5 stars
09/11/2018 This was quick and easy. I doubled the recipe, cooked up some dried great northern beans to use in place of the cannellini beans and added leftover green beans. This was perfect for an unseasonably cool September evening
Martha Stewart Member
Rating: 5 stars
11/04/2017 I didn't use low sodium broth but wish I had or left out the extra salt but was great soup! Good taste, easy to make, and fast! Will make again.
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Martha Stewart Member
Rating: 4 stars
04/29/2014 One of the best quick soups I have ever made. If necessary adjust the acid from the tomatoes with a half teaspoon or so of sugar. Has become a family favorite.
Martha Stewart Member
Rating: Unrated
11/12/2013 Great recipe, easy steps, just as good if made a day ahead. If you're not a vegetarian, just add 1/4-1/2# chorizo or other smoked sausage.
Martha Stewart Member
Rating: 4 stars
01/27/2013 This recipe is great on a chilly evening. Pair it with some crusty bread and wine and you've got yourself a good night. I also like to make extra and pack it with a half sandwich for lunch. Hearty and healthy!
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