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Bean Soup (Vegetarian)

Bean Soup (Vegetarian) — a soup recipe, 10 ingredients, about 60 min.

Serves 6 · 60 min · Soup

contains glutencontains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 cans (28 ounces) fat-free vegetable broth
  • 1 cup water
  • 1 bag (1 pound) frozen mixed vegetables
  • 1 can (14½ ounces) no-salt-added stewed tomatoes
  • ⅓ cup broken angel-hair pasta, in 1- to 2-inch lengths
  • 1 can (15 ounces) no-salt-added kidney beans
  • 1 can (15 ounces) no-salt-added black beans
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ cup grated Parmesan cheese
Make it lactose-friendly
  • ¼ cup grated Parmesan cheese → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Pour broth and water into a 4½-quart Dutch oven or soup pot.
  2. Place pot over high heat.
  3. While liquid is heating, add frozen vegetables, stewed tomatoes with their juices and uncooked pasta.
  4. Cover pot and bring to boil.
  5. Meanwhile, rinse and drain beans.
  6. When soup comes to a boil, uncover it and stir well. Scrape the pot with a wooden spoon to loosen any pasta.
  7. Add beans, Italian seasoning, and garlic powder.
  8. Reduce heat to medium-high or medium, maintaining a moderate boil.
  9. Stir frequently and cook until pasta is tender, about 5 minutes.
  10. Reduce heat to low and add Parmesan.
  11. Stir occasionally and simmer for 5 minutes to develop the flavor.
  12. Serve at once or simmer on low until ready to serve.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0