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Bean and Vegetable Soup

Nov/Dec 2015


Bean and Vegetable Soup
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This soup takes a little more time to prepare, but it's well worth the effort: the vegetables are not overcooked. Serve immediately while the peas are still a bright green. With a salad and some bread. This substantial soup is ample for a light winter supper. Also, without the beef granules, it would make a fine vegetarian dish.

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  • 8 cups cold water
  • 1-1/4 cups dried navy beans
  • 2 tablespoons instant beef bouillon granules
  • 1 teaspoon sugar
  • 1 teaspoon dried thyme
  • 1 large bay leaf
  • 1/2 teaspoon salt, or more to taste
  • 1/8 teaspoon pepper
  • 1 can (28 ounces) tomatoes, cut up
  • 1 cup chopped onion
  • 1/2 cup sliced carrots
  • 1/2 cup chopped celery
  • 1 cup tiny shell macaroni
  • 1 package (10 ounces) frozen peas
  • 1 can (8 ounces) whole kernel corn


Place water and navy beans in a 4-quart Dutch oven. Bring to a boil and simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Add bouillon, sugar, thyme, bay leaf, salt, and pepper. Bring to a boil; reduce heat and simmer, covered, for 1 hour. Add tomatoes, onions, carrots, and celery, and simmer for an additional 20 minutes, covered. Add macaroni and cook for 10 minutes more. Remove bay leaf. Stir in peas and undrained corn. Heat to boiling, just long enough to cook peas.
Updated Wednesday, October 3rd, 2007

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