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Vegetable Bean Soup


I can’t classify myself as very health-minded, since I tend to treat myself way too much. Yet, I do put emphasis on serving balanced meals, which consist a protein, lots of veggies, and a healthy starch. Now when it comes to planning the protein part, chicken, fish or cheese are the first things that pop into mind. But there are so many other options around, such as beans. Beans are inexpensive and super filling; dump them into a soup or serve them as/with an entrée. Whoever said you need chicken or meat daily to keep you satisfied? Check out this healthy and wholesome soup recipe. It’s simple, yet so delicious. If up until now you’ve only used a bag of beans once a week for chulent, that’s bound to change.



Fill a large 8-quart pot with water. Bring to a boil. Then put in the great northern beans and split pea soup mix. Cover and cook for one hour.


In a food processer grate parsnip, carrots, celery, and kohlrabi. Peel and cube zucchini. After the beans have cooked for an hour, add in the grated veggies and cubed zucchini. Add in whole onion. Add garlic, salt, and pepper.


Cook on low for two hours. Remember to remove the onion before serving.