bean icon

Hearty Bean & Vegetable Soup

Wonderfully hearty bean soup with vegetables and a hint of sage. Very versatile; try it with your favorite veggies!

Hearty Bean & Vegetable Soup


  • 3/4 cup dry Hutterite Soup, Dapple Grey, or Calypso beans
  • 2 TBSP olive oil
  • 1/2 onion, finely chopped
  • salt and black pepper to taste
  • 1 carrot, chopped
  • 1 celery rib, finely chopped
  • 3 cloves garlic, minced
  • 1 cup broccoli florets & stalks, chopped
  • 1 cup cauliflower, chopped
  • 4 cups chicken stock or vegetable stock
  • 1/4 tsp. cayenne pepper, optional
  • 4-5 fresh sage leaves, chopped


  • Soak and cook beans in 3-4 cups of water for 30-60 minutes. As they cook, prepare veggies.
  • In a large pot or dutch oven, heat olive oil and add onions. Cook until translucent, adding salt and pepper.
  • Add carrot, celery and garlic and cook another 2-3 minutes, stirring occasionally.
  • Add broccoli and cauliflower and cook for another minute, stirring occasionally.
  • Add simmering beans and all their liquid to the large pot, along with the chicken or veggie broth.
  • Bring just to a boil, then reduce heat and simmer, partially covered for at least 1 hour, and preferably 2-3.
  • Season with additional salt, pepper, and cayenne pepper.
  • About 30 minutes before serving, stir in the chopped fresh sage leaves.

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