Any good/easy bean w/vege. soup recipes out there?

Answer 1

Vegetable-Bean Soup

Ingredients

1 c kidney beans; dried
2 garlic cloves; pressed
1 onion; chopped
2 potato; cut in chunks
1 carrot; sliced 1/2 thick
2 zucchini; sliced 1 thick
1/4 lb green beans
2 leek
1/4 lb cabbage or spinach
1/3 c brown rice, long-grain; * se
3 tomato; cut in wedges
1/4 c parsley sprigs; chopped
1/4 ts celery seed
1/4 ts marjoram
1 ts basil
1 ts oregano

Instructions
Place beans in pot with 2 quarts of water. Bring
to boil, remove from heat and let rest 1 hour. Then add chopped
onion, garlic, and simmer for
1 1/2 hours.

Chop potatoes in large chunks; do not peel. Slice carrots 1/2 inch and
zucchini 1 inch thick, scrub them, do not peel. Slice leeks and cut
beans into 1 inch pieces. Add to soup pot along with seasonings.
Simmer for 1 hour longer.

Thinly slice cabbage/spinach and add to soup along with rice or spaghetti.
Simmer another 20 minutes. Add more water if too thick. Add tomato
wedges for the last 10 minutes, just before serving.

Answer 2

This is a easy, but it looks like alot. If you're total vegetarian, the substitute dry vegetable or onion soup for the brown gravy mix.
In a large pot add
1 can crushed tomatoes
1 bag frozen mixed vegetables
1/2 cup barley or 1/2 cup small pastas
2 packages dry brown gravy mix or see note above
4 cups of water
salt and pepper to taste
1 fresh potato cut into cubes
heat until simmering and cook for about 1 hour. If you want you can add canned or frozen other vegetables. I fry in another pan 1 pound of ground beef, strain it well and add it and then i have a wonderful filling dinner, just add bread or crackers.

Answer 3

Hearty Vegetable Soup

3 Tbsp. oil
1-1/2 cups chopped onions
1-1/2 cups chopped carrots
1-1/2 cups chopped celery
2 cups cubed unpeeled potatoes
5 cans (14-1/2 oz. each) low sodium beef broth (about 2 quarts)
1 pkg. (15 oz.) marinara sauce
Dash of dried thyme leaves
Dash each of salt and ground black pepper

HEAT oil in large stock pot. Add onions, carrots and celery; cook 5 minutes or until crisp-tender, stirring occasionally.
ADD remaining ingredients; stir. Simmer 30 to 40 minutes or until potatoes are tender, stirring occasionally.

OR

Black Bean Soup

1 medium onion, chopped (1/2 cup)
1 large garlic clove, finely chopped
1 slice bacon, cut into pieces
3 cups chicken broth
1 cup water
1 medium carrot, coarsely chopped (1/2 cup)
1 medium celery stalk, coarsely chopped (1/2 cup)
1/2 cup dried black beans (4 ounces)
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper
4 lemon wedges

1. Cook onion, garlic and bacon in 3-quart nonstick saucepan over medium heat about 3 minutes, stirring occasionally, until onion is tender.
2. Stir in remaining ingredients except lemon wedges. Heat to boiling; boil 2 minutes. Reduce heat; cover and simmer about 2 hours or until beans are tender.
3. Place 1 cup of the soup in blender container. Cover and blend on high speed about 30 seconds or until of uniform consistency; stir into remaining soup mixture. Serve with lemon wedges.

OR

Slow Cooker Fresh Vegetable-Beef-Barley Soup

1 1/2 pounds beef stew meat
1 small bell pepper, chopped (1/2 cup)
3/4 cup 1-inch pieces green beans
3/4 cup chopped onion
2/3 cup uncooked barley
2/3 cup fresh whole kernel corn
1 1/2 cups water
1 teaspoon salt
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cans (14 ounces each) beef broth
2 cans (14 1/2 ounces each) diced tomatoes with garlic, undrained
1 can (8 ounces) tomato sauce

1. Mix all ingredients in 3 1/2- to 6-quart slow cooker.
2. Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.