Kathy Maister's Start Cooking

Mixed Bean and Vegetable Soup

  copy + paste html

Mixed bean and vegetable soup

serves 6

  • 1 tablespoon of olive oil
  • 1 medium onion - chopped
  • 1 and 1/2 pounds of mixed root vegetables
  • 1 and 1/2 pounds of mixed vegetables
  • 1 teaspoon of garlic - crushed
  • 2 teaspoons of curry powder
  • 1/4 cup of fresh parsley - chopped
  • 2 bay leaves
  • 4 cups of chicken stock (or vegetable stock)
  • 2 small zucchinis - chopped
  • 1 can of red kidney beans (15 ounces) - rinsed and drained
  • 1 can of black-eyed peas (15 ounces) - rinced and drained

Heat oil in a heavy stock pot or Dutch oven.

Add all the vegetables, except the zucchini, parsley and beans.

Cook over high heat for 4-5 minutes, stirring constantly.

Add the garlic, curry powder and the bay leaves and continue cooking for 2-3 minutes.

Pour in the stock, there should be enough to cover all the vegetables.

Bring to a boil and then reduce heat to simmer, cover and simmer for 20 minutes.

Add the beans and cook for another 10 minutes.

Remove bay leaf.

Puree about 1/3 to 1/2 of the soup in a blender.

Return puree to the pot and bring to a boil.

Then add the zucchini and parsley and continue cooking for another 3-4 four minutes.

Add salt and pepper as needed.

Adapted From:
Good Housekeeping’s Complete book of Vegetarian Cookery

View Comments (11 Comments)

Like our videos? Subscribe for free!

This thick, creamy winter soup cooks up in just 35 minutes and makes a hearty main course.

Want to Know More?