Hearty Bean Soup with Winter Vegetables

Bean soup is presented in a rustic soup tureen with matching bowls and ladle in the background. A cottage loaf can also be seen behind the tureen. Potatoes, carrots and parsnips can be seen peeping out of the soup and it is topped with a handful of chopped parsley leaves.

Hearty Bean Soup with Winter Vegetables

This winter vegetable and mixed bean soup is hearty, satisfying and deeply savoury. It is everything you could want on a chilly winter's day.

Course Soup

Cuisine English

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 50

Servings

Calories 265kcal

Author Chris Mosler | Thinly Spread

Equipment

1 Food Processor or Blender
1 large pan
1 Sharp knife
1 stirring spoon

Ingredients

1 large brown onion peeled and diced
1 stem celery diced
1 tbsp olive oil
250 g potatoes (such as Charlottes or any waxy potato which will hold its shape) chopped into bite-sized chunks
200 g carrots scrubbed or peeled and chopped into bite-sized chunks
150 g parsnips peeled and chopped into bite-sized chunks
2 cloves garlic peeled and crushed
2 bay leaves
1 tbsp fresh thyme finely chopped
1.5 litres vegetable stock
3 400g/14oz cans beans (such as cannellini, borlotti and black eyed beans) drained and rinsed
small bunch fresh parsley washed and chopped
salt and black pepper to taste

UK Measurements - US Measurements

Instructions

Heat the olive oil gently in the pan then add the onion and celery. Fry gently for about 10 minutes until soft but not browned.
Add the remaining vegetables and cook gently for a further 15 minutes.
Add the garlic and cook for 1 minute.
Add the stock, bay leaves and thyme and cook for 20 minutes or until the vegetables are fork tender.
Add the rinsed beans and cook gently for 5 minutes.
Allow to cool slightly then add half the soup to a food processor or blender and process until smooth. Return the puree to the pan and stir everything together.
Taste and add salt and pepper if needed.
Reheat gently and serve scattered with chopped parsley if desired.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

You can easily cook this soup in half the time if you wish. Cooking it for this length of time allows the flavours more time to meld and develop. If you want a faster soup add the vegetables in with the celery and onion and cook together for 5 minutes, add the stock and cook for 15-20 minutes until the veg are fork tender and then follow the rest of the recipe as written.

Nutrition