• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Vegetable-Bean Soup

  • Recipe Submitted by on

Category: Beans, Soups, Potatoes

 Ingredients List

  • 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
  • (savoy is best)
  • 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


Recipe by: McDougall 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 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.

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