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Farmhouse Bean Soup

Bright and colorful, this vegetarian soup is great way to get a hot meal without too much time in the kitchen. Thanks to convenient and nutritious canned beans, this soup is a fast and tasty weeknight main dish. Add a side salad and a plate of corn tortillas or bread. Serves 6. Prep time 15 minutes active; 30 minutes total.


2      tablespoons olive oil
1      yellow onion, diced
1      large carrot, peeled and diced
3      parsnips, peeled and diced
3      cloves garlic, peeled and minced
1      15 ounce can diced tomatoes
4      cups vegetable broth
3      sprigs each of fresh rosemary and thyme
1      15 ounce can northern beans, rinsed and drained
1      15 ounce can pinto beans, rinsed and drained
1      15 ounce can kidney beans, rinsed and drained
5      cups fresh spinach, chopped
salt and black pepper to taste


  • In a large pot, heat the oil over medium-high heat. Add the onion, carrots, parsnips and garlic and sauté 5 to 7 minutes.
  • Add the tomatoes, broth and herbs and bring to a boil.
  • Add the beans, reduce heat to simmer and cook 20 to 30 minutes until vegetables are tender.
  • Stir in the spinach and season with salt and pepper to taste. Serve warm.

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