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Delicious White Bean and Vegetables Soup

Updated: May 13

Sometimes nothing beats a warm and filling soup with beans and vegetables. This soup is wonderful all year round but especially during the colder seasons. I like to make this soup at least once every two weeks in my dinner rotation as one of my easy go-to meatless soups packed with protein and a good dose of vegetables. The herby flavor matches with the savory comfort of the bacon, broth, and the slowly simmered vegetables. This recipe is great with either canned beans or slow cooked dried beans as well as the creamy version and non-creamy version of the soup. There's a delicious soup no matter which version you choose to make! I encourage you to try out both versions and decide which you like for yourself and enjoy!


Above: non creamy version with bacon

Above: creamy version



Above: creamy version


Above: non creamy version without bacon



Above: non creamy version with bacon



Ingredients:

-1 can cannellini beans or navy beans (drained and rinsed) or 1 cup cooked navy beans or cannellini beans

-4 strips of bacon cut into small pieces (opt)

-1/2 cup chopped celery

-1/2 cup chopped carrots

-1/4 cup chopped red onions or yellow onions

-1 cup chopped baby bella mushrooms (opt)

-4 strips of bacon cut into bite sized pieces

-6 cups chicken broth

-1 bay leaf

-1 tsp. dried thyme

-1/4 tsp. black pepper

-3 tbs. minced garlic

-1 tsp. salt

-1 tsp. smoked paprika

-grated parmesan for serving (opt)

For Creamy Version:

-4 tbs. butter or margarine

-4 tbs. flour


Note: If you want to use dried beans, soak the beans in two inches of water with 1 tsp. baking soda the night before you plan on making this recipe. Drain the beans then add the beans and 2 cups of water to a pot. Bring the pot to a boil, cover, and cook on low heat for 1 1/2 to 2 hours and check for your preferred bean texture. Drain, set aside and then cook the soup. Mix the beans into the finished soup and serve.


Steps:

  1. If you are making the creamy version, add 1 tbs. olive oil to the pot and cook the bacon for 5 minutes. Remove the bacon with a slotted spoon and set aside. Add margarine/or butter to the pot then slowly mix in flour. Slowly add in the chicken broth and whish until the mixture is well blended. Bring to a boil and let simmer on low heat for 5 minutes. Add the rest of the ingredients and seasonings then cover and cook on low heat for 25 minutes. Serve with parmesan and enjoy!

  2. For the non-creamy version, heat 1 tbs. olive oil in the pot then add the bacon to cook for 5 minutes. Add the broth then bring to a boil. Add all ingredients, cover, and cook on low heat for 25 minutes. Serve with parmesan enjoy!


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