Beans And Greens Vegetable Soup
A hearty vegetable soup featuring beans, greens, and tomatoes with a spicy kick from hot sauce, perfect for comforting, nutritious meals that suit all palates.
Ingredients
- 2 (14.5 oz.) cans Great Northern white beans ⓘ
- 2 (14.5 oz.) cans diced tomatoes no salt added ⓘ
- 2 Tbsp. Louisiana hot sauce ⓘ
- 2 (14.5 oz.) cans water
- 1 (14.5 oz.) can chopped turnip greens ⓘ
- 1 large onion coarsely chopped ⓘ
- 1/2 tsp. black pepper
- 1 c. cooked angel hair spaghetti broken into 2-inch lengths ⓘ
Instructions
- Combine all ingredients (undrained) in a large pot and cover.
- Bring to a boil, then reduce to simmer.
- Cook for a minimum of 45 minutes, stirring often.
Tips & Substitutions
For added flavor, consider sautéing the chopped onion in a bit of olive oil before adding it to the pot. You can substitute Great Northern beans with cannellini beans if needed. If you prefer a spicier kick, increase the Louisiana hot sauce to taste. This soup can also be enhanced with fresh herbs like thyme or basil for a more aromatic profile.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs or a sprinkle of Parmesan cheese if desired. It pairs beautifully with crusty bread or a side salad for a complete meal. For a lighter option, consider serving it alongside a refreshing Tropical Sunny Sherbet Slush to balance the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally, until heated through. You can also microwave individual portions for about 2-3 minutes, stirring halfway through to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Beans And Greens Vegetable Soup contains roughly 344 calories, with 6g protein, 48g carbohydrates, and 15g fat. It is an excellent source of vitamin C (79% of the Daily Value) and vitamin A (22% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 916mg per serving (40% 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 make this soup in advance?
Yes, this soup actually tastes better the next day as the flavors meld together. Prepare it ahead of time, let it cool, and store it in the refrigerator. Just remember to reheat it thoroughly before serving.
Is this recipe suitable for vegans?
Absolutely! This Beans and Greens Vegetable Soup is a vegan recipe, as it contains no animal products. It's a hearty and nutritious option that can fit well into a plant-based diet.
Can I freeze the soup?
Yes, this soup freezes well. Allow it to cool completely, then transfer it to freezer-safe containers. It can be stored in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stove.
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).