Mixed Bean & Veggie Soup

denise hagar


This is a very hearty and healthy soup. It makes alot so you can freeze it.Its also a soup that you can add different veggies or beans too. Serve with crusty italian bread, makes a great meal.


★★★★★ 1 vote

10 or more
15 Min
2 Hr


  • 12 c
  • 12
    beef bouillon, cubes
  • 1
    onion, chopped
  • 1 tsp
    minced garlic
  • 1
    zucchini, slicced
  • 4
    celery stalks, chopped
  • 4
    carrot, sliced
  • 2 can(s)
    whole tomatoes, broken up
  • 7 can(s)
    beans, light & dark kidney, butter, white kidney, pinto,black
  • 1 pkg
    frozen chopped spinach
  • 1 pkg
    frozen chopped collard greens
  • 1 pkg
    frozen broccoli and caulifower
  • 1 tsp
    parsley, italian seasoning, thyme, basil
  • 1/2 box
    small macaroni

How to Make Mixed Bean & Veggie Soup


  1. In a large soupot , combine first 8 ingredients. Simmer for about a half hour
  2. Add seasonings, start with a teaspoon of each and adjust according to taste.
  3. Add beans
  4. Add greens and frozen veggies
  5. Bring to a boil and than simmer for at least an hour
  6. Boil macaroni until semi hard about 5 minutes, drain and rinse.
  7. Add pasta and simmer for another 15 minutes or so
  8. Spinkle on parmesean cheese.

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About Mixed Bean & Veggie Soup

Course/Dish: Beef Soups, Vegetable Soup

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