Mixed Bean and Vegetable Soup

Mixed Bean and Vegetable Soup

Mixed Bean and Vegetable Soup

Prep Time

20 minutes

Cook Time

35 minutes


4 people

Talk about warmth on a winter day! This Mixed Bean and Vegetable Soup is a great combination of healthy veggies and comfort food. Photo courtesy of Brad Kirby Dallas. www.kirbyphoto.com


  • 4 tablespoons olive oil
  • 4 carrots, chopped small cubes
  • 1 small red onion, finely chopped
  • 8 ounces green beans, cut into 1/2-inch pieces
  • 1 red bell pepper cut in 1/2-inch strips
  • 1 (15 ounce) can cannellini beans
  • 1 (15 ounce) can baby lima beans
  • 6 ounces Porcini mushrooms, thinly sliced
  • 2 quarts chicken or vegetable stock
  • 10 broccoli flowerets cut in half
  • 1 (15-ounce) can organic tomato sauce
  • 2 teaspoons dried oregano
  • Sea Salt to taste


  • 1 Heat olive oil in a large soup pot over medium heat.
  • 2 Add onions, carrots, green beans, red bell pepper, and a dash of salt.
  • 3 Cover, and reduce heat to low.
  • 4 Saute for 15 minutes, stirring occasionally.
  • 5 Stir in oregano, mushrooms, cannellini and lima beans with liquid.
  • 6 Add broth and bring to a boil, cover, reduce heat to low, and simmer for about 10 minutes.
  • 7 Add tomato sauce, salt, and broccoli flowerets cook for another 8 minutes or until broccoli is just tender.


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