CARDIOLOGY, PRIMARY CARE AND NUTRITION

Quick Vegetable Bean Soup!

It is that soup time of year, no matter where you live! Dive in to this bowl of nutrient density, and have quick and easy leftovers for days!

  • 1 pack of 15 bean soup mix (can be bought at this link on Amazon or in most grocery stores in the beans & rice section)
  • 4 cups kale, chopped (you can also use frozen chopped kale)
  • 3 large carrots
  • 1 red onion, chopped fine
  • 4 stalks celery, chopped
  • 1 large package white mushrooms, chopped
  • 1 Tbsp minced garlic

Begin by soaking your beans overnight. (If using an Instant Pot and you have not soaked your beans, you can rinse beans; put in to your pot and bring to pressure; release the pressure and rinse beans again; and then cook beans on typical setting.) While your beans are cooking, in a separate pot, begin by sautéing onion, carrots and garlic in water. Once softened, add in celery, mushrooms, and kale. Add more water to create a broth and simmer until beans have finished. Once beans have finished, add your cooked vegetables and broth to the pot. Add in seasoning packet. If you would like a more smoky flavor, add in smoked paprika. You can also add in cayenne pepper, black pepper, and Sriracha to taste. If soup is still too thick, add water and let simmer inside your Instant Pot on the warm setting. Enjoy! 

3 Comments
  1. Reply
    Karen O

    Wondering what the “seasoning packet” in this recipe contains? There was no seasoning packet with the beans I bought….no idea what seasonings would be good inthis soup??

    • Reply
      Dr. Dulaney

      I add cumin, chili pepper, and smoked paprika to my bean soup. Also tomatoes and onions.

  2. Reply
    Susan Mathews

    This soup is super-delicious! Thanks for the recipe, Dr. Dulaney.

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