Bean Soup (Vegetarian)
Ingredients
- 2 cans (28 ounces) fat-free vegetable broth
- 1 cup water
- 1 bag (1 pound) frozen mixed vegetables
- 1 can (14½ ounces) no-salt-added stewed tomatoes
- ⅓ cup broken angel-hair pasta, in 1- to 2-inch lengths
- 1 can (15 ounces) no-salt-added kidney beans
- 1 can (15 ounces) no-salt-added black beans
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ cup grated Parmesan cheese
Ingredients for 6 servings (3.6 kg) · the original recipe
Method
- 1
Pour broth and water into a 4½-quart Dutch oven or soup pot.
Oven - 2
Place pot over high heat.
Stovetop - 3
While liquid is heating, add frozen vegetables, stewed tomatoes with their juices and uncooked pasta.
- 4
Cover pot and bring to boil.
Stovetop - 5
Meanwhile, rinse and drain beans.
- 6
When soup comes to a boil, uncover it and stir well. Scrape the pot with a wooden spoon to loosen any pasta.
- 7
Add beans, Italian seasoning, and garlic powder.
- 8
Reduce heat to medium-high or medium, maintaining a moderate boil.
- 9
Stir frequently and cook until pasta is tender, about 5 minutes.
- 10
Reduce heat to low and add Parmesan.
- 11
Stir occasionally and simmer for 5 minutes to develop the flavor.
Stovetop - 12
Serve at once or simmer on low until ready to serve.
Stovetop
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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