Bean And Vegetable Soup
A hearty bean and vegetable soup with smoky pork, fresh vegetables, and rich tomato flavor, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Soak the dried white beans overnight.
- Cook the salt pork in a small skillet over very low heat until it releases its fat.
- Strain the fat and put 2 tablespoons into a large soup pot.
- Set aside the crisp pork scraps.
- Heat the fat and add the minced garlic, chopped onion, sliced carrots, and sliced summer squash.
- Cook over low heat for about 15 minutes, adding more fat or oil if necessary.
- Stir in the peeled and chopped tomatoes, soaked beans, and their reserved liquid.
- Partially cover the pot and simmer for about 1 hour until the beans and vegetables are tender.
- Add the chopped cabbage and cook for an additional 15 minutes.
- Stir in the pork scraps, then season with salt and pepper to taste.
- Reheat before serving.
Tips & Substitutions
For a heartier flavor, you can substitute the salt pork with smoked bacon or pancetta. If you prefer a vegetarian version, simply omit the pork and add a splash of liquid smoke for depth. Consider using canned beans to save time; just adjust the cooking time accordingly. Fresh herbs like thyme or rosemary can enhance the soup’s aroma.
Serving Suggestions
Serve this hearty Bean and Vegetable Soup with a sprinkle of freshly grated Parmesan cheese on top for added richness. It pairs beautifully with crusty bread or a simple salad. For a full meal, consider serving it alongside Aunt Patsy'S Eggs for a delightful brunch experience.
Storage & Reheating
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, let it cool completely, then transfer to freezer-safe containers. Reheat on the stove over low heat, adding a splash of water or broth to restore the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Bean And Vegetable Soup contains roughly 673 calories, with 19g protein, 104g carbohydrates, and 23g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (88% of the Daily Value), and potassium (60% of the Daily Value). Note that it is relatively high in sodium, at 1718mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried for this recipe?
Yes, you can use canned beans to save time. If you choose this option, drain and rinse them before adding them to the soup. Reduce the simmering time to about 20-30 minutes, just enough to warm everything through and meld the flavors.
How can I make this soup spicier?
For added heat, consider incorporating diced jalapeños or a dash of red pepper flakes during the cooking process. You can also serve the soup with hot sauce on the side, allowing each guest to customize their spice level.
What other vegetables can I add to this soup?
Feel free to customize the vegetable mix according to what you have on hand. Zucchini, bell peppers, or even leafy greens like spinach or kale would work well. Adding vegetables not only boosts nutrition but also enhances the soup's flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).