garden bean soup with mixed vegetables


Is it even possible to do wrong when you combine whatever vegetables in the soup pot? The result always seems to be delicious. I do not hesitate to mix fresh, frozen and dry veggies like here.

With these mixed vegetable soups, I start always out without blending. (Pic1+3)
Partial or complete blending (Pic2+4) doesn't usually happen until day 2 or 3.


Pic1: load that pot
Pic2: pureed


Pic3: garden bean soup with mixed vegetables
Pic4: same soup, partially pureed


This is what you need for 5 quarts / 10 servings:

  • 1.5 lbs. garden beans
  • 1 lb. peas & carrot mix
  • ½ lb. Brussels sprouts
  • 1 cup Red Mill veggie soup mix
  • S&P
  • optional:
    • meat or bouillon concentrate
    • additional spices of your choice


  • Combine all ingredients in 6 qt. pot.
  • Add S&P, seasoning to taste.
  • Add enough water or stock to cover it all.
  • Bring to a boil over medium heat, reduce and simmer for 20-30 minutes.
  • Serve and enjoy.