Two-Bean Vegetable Soup
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
  • 3 tablespoons olive oil
  • 8 oz cremini or button mushrooms, sliced
  • 2 medium onions, diced
  • 4 medium carrots, sliced
  • 3 large stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh minced rosemary leaves (or 1 teaspoon dried rosemary leaves)
  • 1 tablespoon fresh minced thyme leaves (or 1 teaspoon dried thyme leaves)
  • 2 bay leaves
  • 1 (16 oz) can diced tomatoes, with juices
  • 5 cups (1.2 L) hot water
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce (see Note)
  • 2 soft vegetable-flavored bouillon cubes
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 (16 oz) can dark red kidney beans (no salt added), rinsed and drained
  • 1 (16 oz) can cannellini beans (no salt added), rinsed and drained
  1. Heat the oil over medium-high heat in a lidded 5-quart pot; add the mushrooms and cook until browned, about 5 minutes, stirring occasionally.
  2. Stir in the onion, carrot, and celery; cover the pot and cook until the onion is softened, about 10 minutes, stirring occasionally.
  3. Add the garlic, rosemary, thyme, and bay leaves and cook 2 minutes, stirring constantly.
  4. Stir in the diced tomato, water, tomato paste, Worcestershire sauce, bouillon cubes, salt, and pepper; turn heat up to high and bring to a boil.
  5. Once boiling, turn heat down slightly, cover the pot, and cook until the veggies are tender, about 7 minutes.
  6. Add the beans and cook until warm throughout, about 2 minutes more.
  7. Serve.
To Make This Soup Vegan: Be sure to use a vegan Worcestershire sauce.
Recipe by An Edible Mosaicâ„¢ at