13 Bean Vegetable Soup Recipe

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 193.0
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 254.6 mg
  • Total Carbs: 34.6 g
  • Dietary Fiber: 10.4 g
  • Protein: 11.5 g

View full nutritional breakdown of 13 Bean Vegetable Soup Recipe calories by ingredient
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A thick, hearty vegetable bean soup that I threw together and came out great! A thick, hearty vegetable bean soup that I threw together and came out great!
Number of Servings: 24


    Bob's Red Mill 13 Bean Soup Mix
    1 tsp. olive oil
    1 cup red onion, chopped
    2 tsp. minced garlic
    3 large carrots, chopped
    2 stalks celery, chopped
    2 medium red potatoes, cubed
    2.25 quarts water
    4 tsp. Better Than Bouillon Vegetable Base
    1 28oz. can crushed tomatoes (unsweetened)
    4 oz. spinach
    1 tbsp. chili powder
    1/8 tsp. salt
    1/4 tsp pepper
    Cayenne pepper to taste (optional)


Soak beans overnight, rinse and drain.

In a large pot, use olive oil and a little water to saute onion and garlic until onion is tender. Add carrot, celery, and potatoes and cook until carrot begins to soften. Add water and beans. Bring to a boil and add Better Than Bouillon. Reduce to a simmer, cover, and cook for 2 hours, stirring occasionally.

Add crushed tomatoes, spinach, chili powder, salt and pepper. Simmer for another 20-30 minutes. For a thicker soup, simmer uncovered to allow some water to evaporate.

For a little extra kick, add a small amount of cayenne pepper (for a bowl of soup, you probably need no more than a tiny sprinkling.)

Makes approximately 24 1-cup servings.

This is the first recipe I've ever made up. What do you guys think?

Number of Servings: 24

Recipe submitted by SparkPeople user ARIANAH73.

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