Hearty Vegetable Bean Soup

Western.Chefs's picture

Jan. 10, 2012


Dried white kidney beans 1/2 Pound (Great Northern)
Zucchini 1 1/2 Pound
White turnips 3 Medium
Potato 1 Large
Carrots 1 Pound (6 medium size)
Celery stalks with leaves 2
Onions 2
Water 1 Cup (16 tbs) (adjust quantity as needed)
Onion 1 , studded with 4 whole cloves
Cloves 4
Bay leaf 1
Canned whole tomatoes 17 Ounce (1 can)
Dried basil leaves 1 Tablespoon
Crushed red pepper flakes 1/8 Teaspoon
Salt 1 1/2 Tablespoon
Kielbasa 1 Pound (1 piece)
Olive oil/Salad oil 2 Tablespoon
Chopped parsley 2 Tablespoon



1. Cover beans with cold water and refrigerate, covered overnight.

2. Next day, drain beans in colander and rinse under cold water.


To prepare vegetables:

3. Dice zucchini and pare and dice turnips and potato.

4. Pare carrots, slice thinly, slice celery and coarsely chop 2 onions.

5. Into a 6-quart dutch oven with 6 1/2 cups water turn bean and bring to boiling over medium heat.

6. Add prepared vegetables and remaining ingredients, except kielbasa, oil and parsley and bring back to boiling.

7. Reduce heat and simmer, covered, 2 1/2 hours until beans are tender and add about 1/2 cup water during cooking, if necessary.

8. Add whole kielbasa last half hour of cooking.

9. Remove and discard onion with cloves and the bay leaf.

10. Cut up kielbasa, return to soup and stir in oil.


11. Adjust seasoning, sprinkle with parsley and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 150 Minutes
Ready In: 150 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 413Calories from Fat 172

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 2728 mg113.67%

Total Carbohydrates 47 g15.7%

Dietary Fiber 11 g44%

Sugars 11 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet