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Hearty Bean Soup

Prep time
20 mins

Recipe from Vegetariana by Nava Atlas, used with permission


Filling and flavorful. A great make-ahead recipe.


2 cgreat northern beans (cooked, or 1-15oz. can rinsed and drained)
2 ckidney (cooked, or red beans, or 1-15oz can, rinsed and drained)
2 Tolive oil
1 onion (medium, chopped)
2 celery stalks (large, chopped)
1 potato (medium, scrubbed and diced (unpeeled))
1 cgreen beans (cut into 1-inch pieces)
1 cntomatoes (14.5-oz with liquid)
1⁄4 cdry red wine
  water (broth or cooking liquid from dried beans)
1⁄2 tcoriander (ground )
1⁄2 tcumin (ground)
  salt and pepper (to taste)


Heat the olive oil in a soup pot. Add the onion and celery and saute until golden. Add the potato and green beans along with enough bean cooking liquid, water or broth to cover. Bring to a boil, then simmer covered, over moderate heat until the vegetables are just tender, about 20-25 minutes. Add all remaining ingredients plus an additional 2 cups of liquid of choice. Simmer, covered, over low heat an additional 20-25 minutes. Season to taste with salt and pepper.


If using dried beans, you will need about 1/2-cup each, uncooked. Save the cooking water to use in the soup.