Hearty Bean Soup

Serving size:
 8 Servings


    • 2 c
    • great northern beans (cooked, or 1-15oz. can rinsed and drained)
    • 2 c
    • kidney (cooked, or red beans, or 1-15oz can, rinsed and drained)
    • 2 T
    • olive oil
    • 1
    • onion (medium, chopped)
    • 2
    • celery stalks (large, chopped)
    • 1
    • potato (medium, scrubbed and diced (unpeeled))
    • 1 c
    • green beans (cut into 1-inch pieces)
    • 1 cn
    • tomatoes (14.5-oz with liquid)
    • 1⁄4 c
    • dry red wine
    • water (broth or cooking liquid from dried beans)
    • 1⁄2 t
    • coriander (ground )
    • 1⁄2 t
    • cumin (ground)
    • salt and pepper (to taste)
20 minutes
Ready in
20 minutes


Filling and flavorful. A great make-ahead recipe.

Recipe from Vegetariana by Nava Atlas, used with permission


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.