raid the pantry bean and veggie soup

★★★★★ 1 Review
cindyLs avatar
By cindy sandberg
from carlisle, IN

This is one of those "in a pinch" dishes. You know, when you don't really have any food in the house, but can find enough odds and ends to put in a pot and make a soup or stew? These are the odds and ends I found today-little bits of several different kinds of beans in the bottom of their bags, and several almost-empty bags of veggies...it turned out to be a pretty good meal for not having any food in the house! I

★★★★★ 1 Review
serves 8
prep time 15 Min
cook time 55 Min

Ingredients For raid the pantry bean and veggie soup

  • 3 qt
    chicken broth. divided
  • 2 c
    mixed dried beans
  • 1
    medium onion, chopped
  • 1 c
    sliced or diced carrots
  • 1 c
    sliced or diced celery
  • 1 c
    frozen green beans
  • 1/2 c
    frozen lima beans
  • 1 Tbsp
    dried parsley
  • 1/2 tsp
    dried basil
  • 1/4 tsp
    garlic powder
  • salt and pepper to taste
  • handful of chopped greens(spinach, kale, turnip greens, etc.)-optional

How To Make raid the pantry bean and veggie soup

  • 1
    Pressure cooker directions: Combine 2qt. of the broth, the beans and the chopped onion in pressure cooker. Bring up to high pressure and cook 25 min. Quick-release pressure, remove lid and add remaining quart of broth and all remaining ingredients, except salt and pepper. Replace lid and bring up to high pressure again and cook 15 more minutes. Quick release pressure, remove lid and stir in greens and salt/pepper to taste. Cook just till greens wilt slightly.
  • 2
    Crock pot directions: combine all ingredients except salt and pepper and cook on high for 6hrs.(or until beans reach desired tenderness) Add greens a few minutes prior to serving and allow to wilt down slightly. Season to taste with salt and pepper.
  • 3
    Stovetop directions: Combine 3qt. broth, beans and onions. Bring to a boil, reduce heat and simmer several hrs. until beans are tender. Add remaining broth and all vegetables and seasonings. Bring back to boil, reduce to simmer and cook 30 more minutes or until veggies reach desired tenderness. Stir in greens and cook a few minutes for greens to wilt down slightly. Salt/pepper to taste.
  • 4
    ***I never soak my beans, and with a pressure cooker, or a crockpot I definitely don't bother...just add some extra cooking time. Which makes it nice for a "raid the pantry and throw it together" dish!

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