Best 3 Winter Vegetable Bean Soup Recipes

When the weather outside is frightful, there's nothing quite like a warm and hearty bowl of soup to warm you up. Winter vegetable bean soup is a classic comfort food that is both delicious and nutritious. Made with a variety of winter vegetables, such as carrots, celery, and potatoes, as well as beans, this soup is packed with flavor and fiber. It's also a great way to use up any leftover vegetables you have in your fridge.

Here are our top 3 tried and tested recipes!

WINTER VEGETABLE AND BEAN SOUP WITH PESTO

Winter Vegetable and Bean Soup with Pesto image

Categories Soup/Stew Bean Garlic Vegetable Low Fat Vegetarian Parmesan Basil Winter Healthy Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

Pesto:
2 cups (packed) fresh basil leaves
1/2 cup drained canned diced tomatoes
3 tablespoons freshly grated Parmesan cheese
2 tablespoons extra-virgin olive oil
3 garlic cloves, peeled
Soup:
2 large leeks (white and pale green parts only), chopped
2 medium carrots, peeled, diced
1 6-ounce white-skinned potato, peeled, diced
3 tablespoons water
8 cups canned vegetable broth
1/2 cup orzo (rice-shaped pasta)
6 ounces green beans, trimmed, cut into 1/2-inch pieces
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1/4 teaspoon dried crushed red pepper
2 tablespoons freshly grated Parmesan cheese

Steps:

For pesto:
Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.)
For soup:
Combine first 4 ingredients in heavy large pot. Cover and cook over medium-low heat until vegetables are almost tender, stirring occasionally, about 8 minutes. Add broth; bring to boil. Stir in orzo; boil uncovered until orzo is almost tender, stirring often, about 12 minutes. Add green beans; reduce heat and simmer until beans are tender, about 6 minutes. Stir in cannellini and crushed pepper; simmer until heated through, about 3 minutes. Season with salt and pepper.
Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese.

WINTER VEGETABLE BEAN SOUP

Winter Vegetable Bean Soup image

Folks always seem to ask for the recipe whenever I make this flavorful filling soup. And they're surprised to learn that refried beans are a major ingredient!

Provided by Taste of Home

Categories Lunch

Time 1h40m

Yield 12-16 servings (4 quarts).

Number Of Ingredients 19

Ingredients

1 cup chopped celery
1/2 cup chopped onion
1 garlic clove, minced
2 tablespoons olive oil
1-1/2 quarts water
1 can (14-1/2 ounces) diced tomatoes, undrained
3 medium potatoes, peeled and cubed
2 medium carrots, diced
1 cup chopped cabbage
3 tablespoons minced fresh parsley
2 teaspoons brown sugar
1-1/4 teaspoon salt
1 teaspoon dried marjoram
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 cans (16 ounces each) refried beans with green chilies
1 can (15 to 16 ounces) kidney beans, rinsed and drained
Hot cooked macaroni

Steps:

In a Dutch oven or soup kettle, saute the celery, onion and garlic in oil for 7 minutes or until tender. Add the next 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 40 minutes. , Stir in beans. Cover and simmer for 20 minutes or until vegetables are tender. Serve over macaroni.

Nutrition Facts : Calories 100 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 439mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.

WINTER VEGETABLE AND BEAN SOUP WITH PESTO

Winter Vegetable and Bean Soup With Pesto image

Found this in December 2001 Bon Appetit when I was looking to duplicate Paneras Vegetable Soup with Pesto.

Provided by Cook4_6

Categories Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 cups basil leaves (packed)
1/2 cup diced tomato, drained canned
3 tablespoons parmesan cheese, freshly grated
2 tablespoons extra-virgin olive oil
3 garlic cloves, peeled
2 large leeks, chopped (white and pale green parts only)
2 medium carrots, peeled, diced
6 ounces white-skinned potatoes, peeled, diced
3 tablespoons water
8 cups vegetable broth
1/2 cup orzo pasta (rice-shaped pasta)
6 ounces green beans, trimmed, cut into 1/2-inch pieces
1 (15 ounce) can cannellini, rinsed, drained (white kidney beans)
1/4 teaspoon dry crushed red pepper
2 tablespoons parmesan cheese, freshly grated

Steps:

For pesto:.
Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.)
For soup:.
Combine first 4 ingredients in heavy large pot. Cover and cook over medium-low heat until vegetables are almost tender, stirring occasionally, about 8 minutes. Add broth; bring to boil. Stir in orzo; boil uncovered until orzo is almost tender, stirring often, about 12 minutes. Add green beans; reduce heat and simmer until beans are tender, about 6 minutes. Stir in cannellini and crushed pepper; simmer until heated through, about 3 minutes. Season with salt and pepper.
Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese.

Tips:

Use a variety of vegetables. This will give your soup more flavor and nutrients. Some good options include carrots, celery, onions, potatoes, turnips, parsnips, and kale.
Don't be afraid to add some spices. A little bit of cumin, chili powder, or paprika can really add some depth of flavor to your soup.
Simmer your soup for at least 30 minutes. This will allow the flavors to meld together and develop.
Serve your soup with a side of crusty bread or crackers. This will help to soak up the broth and make your meal more satisfying.

Conclusion:

Winter vegetable and bean soup is a delicious, healthy, and affordable meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own tastes. So next time you are looking for a warm and comforting meal, give this soup a try.