Winter White Bean Soup

Linda Griffith


I cut this recipe out of a magazine years ago and we have really enjoyed it. The recipe calls for 1/2 pound of mustard greens, but I use a cup of drained mustard greens from a can and they work just as well. I hope you enjoy this recipe


★★★★★ 1 vote

6 to 8
15 Min
1 Hr 15 Min


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  • 1/2 lb
    dried, great northern beans, rinsed
  • 2 Tbsp
  • 2 medium
    carrots, diced
  • 1 large
    onion, chopped
  • 1 (14oz) can(s)
    vegetable broth
  • 1/2 c
    cup kikoman soy sauce, garlic flavored
  • 1
    bay leaf
  • 1/2 lb
    mustard greens, fresh, frozen or canned

How to Make Winter White Bean Soup


  1. Soak beans in 2 quarts of cold water, covered, overnight, drain.
    saute carrots and onions in hot oil in Dutch oven or large saucepan over high heat for 3 minutes, or until onion is translucent. Stir in next 3 ingredients, beans and 4 cups of water; cover and bring to a boil. Reduce heat; simmer 45 minutes. Meanwhile, discard stems and center ribs from greens: cut leaves into 2-inch pieces. Stir greens into soup. Cook, covered 35 minutes longer or until greens are tender. Discard bay leaf. Serve hot.

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About Winter White Bean Soup

Course/Dish: Pork

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