Tomato and Vegetable White Bean Soup

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Stirring a big pot of gluten-free Veggie and White Bean Stew

Hello and welcome to winter. Brrr.

Need a bowl of soup? Pull up a chair. I’ve got just the thing.

Cutting board with ingredients for making Easy Vegan and White Bean Soup

My bones crave warm things in colder months, especially hot soup and tea lattes.

This recipe was inspired by a soup from one of our favorite lunch spots back in Kansas. It’s warm, brothy, rich from tomato sauce and fired roasted tomatoes, and chock full of hearty veggies like squash, onion, carrot and potatoes. White beans add even more fiber and protein for extra staying power and a buttery finish.

Bowls of our 1-Pot Veggie and White Bean Stew with slices of bread

And oh my is it simple.

Just 1 pot required! Throw it all in, let it simmer, and in less than an hour you have enough soup to feed a crowd – or just yourself for the week. Either way, you win.

Big bowl of our soul-warming Veggie and White Bean Stew recipe

This soup is PERFECT for winter! It’s:

Brothy
Tomato-y
Loaded with veggies + kale
Hearty from white beans + potatoes
Savory
Soul-warming
Simple
& Highly shareable

If you give this soup a try, please let us know! Leave a comment or tag a picture #minimalistbaker on Instagram! We see every one and it always makes our day. Cheers!

Bowl of Vegan White Bean Stew loaded with potatoes, kale, and tomatoes

Tomato and Vegetable White Bean Soup

A hearty 1-pot winter soup that's brothy and tomato-infused and chock full of hearty veggies like squash, kale, and potatoes. White beans provide extra protein and a buttery finish. The perfect healthy lunch or dinner for colder months.
Author Minimalist Baker
Print
Wooden spoon in a pot of Tomato and Vegetable White Bean Soup
4.83 from 63 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Course Entree, Side, Soup
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

  • 2 Tbsp olive, avocado, or coconut oil
  • 1 large white or yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1 cup carrots (sliced)
  • 1/2 tsp each sea salt and black pepper (plus more to taste)
  • 1 tsp dried basil, oregano and garlic powder
  • 1/2 pound red potatoes (quartered)
  • 2 medium yellow squash or zucchini (sliced)
  • 2 14.5-ounce cans fire-roasted tomatoes
  • 1 15-ounce can tomato sauce
  • 5 cups veggie stock (DIY or store-bought // add more salt if needed when using reduced sodium)
  • 1 15-ounce can white beans (rinsed and drained)
  • 3 cups kale (or other sturdy green // chopped)

Instructions

  • Heat a large pot or dutch oven over medium heat and prep veggies.
  • Add oil, then onion, garlic, carrot and stir. Season with salt, pepper, and spices and stir again to coat.
  • Next add squash, potatoes, fire roasted tomatoes, tomato sauce and veggie stock. Bring soup to a simmer and then reduce heat to low and cover. Continue cooking for 15 minutes, then add beans, another pinch each salt and pepper, and stir. If the soup starts boiling, be sure to lower heat to just a light simmer.
  • Cook for at least another 10 minutes to let the flavors meld, and then add kale, stir, and cover. Cook for 5 minutes more.
  • Taste and adjust seasonings as needed. Serve with a hearty bread.

Notes

*Nutrition information is a rough estimate.
*Inspired by a seasonal soup from Tanya's Soup Kitchen

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 220 Carbohydrates: 34 g Protein: 10 g Fat: 5.3 g Saturated Fat: 0.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 654 mg Fiber: 7.3 g Sugar: 9 g

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  1. Leona Eliasen says

    I am making this soup for Thanksgiving. What brand vegetable broth would you recommend? I don’t have time to make my own. Also, my friends have suggested Imagine or Pacific brands – wondering if one of those is more flavorful than the other? Help!!

  2. Kat says

    The best soup I’ve ever made! I’ve made it loads of times at this point for friends and family and everyone loves it! Thanks, Dana for putting together such delicious, healthful recipes!

  3. Nicole says

    Yummy soup, it reminds me of minestrone without the noodles. I appreciated the recipe yielding a big batch for lots of leftovers to freeze for lunches. I found it sharply tomato-y so I added a spoonful of raw sugar to help round/mellow it out and it worked well. I also cubed the potatoes rather than quartering so more bites would have potato. The instructions made it seem like the onion/carrot/garlic weren’t sauteed but I decided to sautee them for about 5 mins for flavor. I used red chard that I had on hand instead of kale.

  4. Beth Weston says

    I made this soup for dinner yesterday on a snowy February night, it was perfect! I was wanting something on the light side, so I omitted the potatoes and instead used about a cup of sliced celery. And I used one zucchini and one yellow squash – very colorful. It was perfect!! My husband went on about how delicious the broth was (very tomato-y). It was a big hit.
    It did make a giant sized pot, for which I was grateful! Thanks for another awesome dinner!!

  5. Teeny says

    I make this soup monthly and it is a hit at my home. I follow the recipe as written, but add more vegetable broth, another can of beans, baby red potatoes, and frozen corn to the pot. After my sister tried this soup, she started making it regularly with the modifications I mentioned. Thank you Dana for your delicious recipes ?

  6. Kaitlin says

    Loveeee this soup! It is absolutely perfect for fall and winter. I love throwing in whatever veggies I have on hand and dipping a nice crusty bread in the bowl ?

  7. Persiphone says

    Fantastic, like every recipe I tried on this website! I followed the directions to the letter. The crusty bread is the perfect addition (mu hubby suggested spicey chickpea croutons if one were out of french bread or wanted to keep the meal lighter.

  8. The Girl Eats says

    I decided to stop eating meat last October. Very soon after I came across your blog online. I have a terrible gluten allergy so going vegan really concerned my family. I got a lot of “what will you eat then?” comments. Well my dear, you have enable me to create meals that have fit into every occasion and this one is no different!

    I have been sick with a nasty bug recently and haven’t wanted to eat anything. This soup was just what I needed while recovering my long lost taste buds.

    Thanks so much for all you do for us newbies!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing! Sorry to hear about the sickness- but we are glad to hear that this recipe hit the spot during your recovery!

  9. Kathryn says

    You’ve done it again! This soup is amazing. I added a little hot sauce at the end to give it a kick. Such a wonderful cozy addition to this rainy day. Thank you!

  10. Moe Pitman says

    What an excellent recipe. I made it for our vegetarian guests at Thanksgiving, and everybody loved it, including the meat eaters. My only substitutions were a Tbsp of Italian seasoning instead of the separate basil and oregano, and spinach greens instead of kale. And I’m making it again with what I have on hand, so this time I’ll use red beans, Idahos, and celery instead of the zucchini. I expect it to be outstanding again. Thanks for a great recipe!

  11. Donna says

    I enjoyed this simple veggie soup! Used with your tomato-ey broth I made the day before, too. Great for recovering from a cold. Next time I would double the zucchini because I love it’s texture and flavor here. Would also add corn. Maybe pasta. Maybe cabbage? So many possibilities! My partner thought it wasn’t very exciting, but he always prefers bread and cheese soooo… I don’t feel bad giving him nutritious veggies :P

  12. Donna says

    I’m wondering why you add garlic powder if we are already using fresh garlic? Do they have a difference in flavors? Thanks in advance!

  13. Veronica says

    My family loves your recipes so much, I am going back to earlier ones that I never saw. This soup was wonderful, filling and my squash hating husband ate two bowls of it!!

  14. Christina Fang says

    I have been making this soup for years. It is wonderful, comforting, tasty, and extremely easy to make! It also lasts for the whole week!

  15. Lisa says

    I Subbed diced tomatoes, tomato paste and water for fire roasted tomatoes and tomato sauce. I didn’t use potatoes (had none). I added a little sugar. It came out very hearty. (I only used 6 oz tomato and 6 oz water hoping for a thicker soup since I didn’t add potatoes). CAnt imagine how thick it would’ve been had I used some. I recently decided to try vegan and this wil definitely be a staple recipe. Delicious and simple.

    • Donna says

      I also did diced tomatoes and tomato paste (from a glass jar) instead of canned tomatoes and canned sauce. I try to avoid canned products since they all use some kind of plastic liner (even BPA free, instead will have other toxic chemicals). Came out great!

  16. SALLY DAVIES says

    This, like most recipes on this site, is absolutely delicious! I love the simplicity and the excellent seasoning. I used half the oregano and added some thyme, which I prefer. I also cleaned out my fridge and in addition to the basic recipe I added mushrooms, cabbage, celery, a leek. It all works because it’s a great base. Thank you so much for creating and sharing. You are amazingly talented.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So kind! Thank you for the sweet words, Sally! We are glad you enjoyed this recipe :D

  17. Lacy Thompson says

    I’m on a low carb diet; I have been craving this type of soup since my cousin made it a few months ago! How many total carbs do you suppose this soup would be should I leave out the potatoes? I know beans are full of carbohydrates, but I would rather cut potatoes out than beans.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm I’m not sure, but it would definitely cut it down the carbs (approximately 35g of carbs from potatoes for the whole recipe) We calculate the nutritional information using caloriecount.com if you want to do any further research. Good luck!

  18. B says

    Eating this as I type to thank you for yet another amazing recipe. I added a spot of corn and splash of lemon but it was great without as well. You create masterpieces! Thank you!

  19. Guillemette says

    Hi there!
    I’m sorry to ask this, but do you think you could add metric measures for this recipe? I tried to do it with an online converter but I must have understood something wrong because it gives me really huge amounts of food.
    Also, in France where I live I don’t think we have fire-roasted tomatoes cans. Do you think it will be good too with normal crushed tomatoes?

    I’ll try it anyways tonight, But I thought those might be useful questions for us Europeans.

    Thanks for all the great recipes!

  20. Morgan S says

    I made this last night and it was AAAAAWESOME. It hit the spot. Filling, cozy, warm, so many veggies. And made so much!! I’m a fan and will definitely be making this again.

  21. Bo says

    Great tomato flavor and complementary spices. Be sure to wait for everything to get soft and melt into the soup.

  22. Whitney says

    Omg this tastes even better than it looks! Those fire roasted tomatoes gave it the perfect kick. Great recipe, as always!!

  23. Raissa says

    Yummy and tasty ! I added lots of veggies like peas, mushrooms and red pepper. And even just water-sautée instead of using oil. You’re the only recipe blog I use, thank you ?

  24. Valerie says

    This soup is delicious! Thank you for this great recipe. I had everything on hand except for the squash. I know it will be even better next time when I add that!

  25. Robert Dekoch says

    This is a great recipe. I’ve made it enough to have it memorized. It’s forging, too. I have made it with and without greens, and once with leeks instead of onions. I’ve made it with fancy ingredients and bargain brands. It’s always good. I add an extra can of white beans or chickpeas and use a mixture of yellow squash and zucchini. My favorite greens to use is lacinato kale.

  26. Debbie Gordon says

    This soup was very delicious! I made it for Christmas dinner. My daughter, grandson, and my daughter’s boyfriend have been vegan for about 2 years. When they transitioned to being vegan, I searched for a website that had vegan recipes. That is when I found your wonderful website. You have created such wonderful recipes. One of my grandson’s favorites is your banana muffins with the crumb topping. They are yummy! We tried your Caesar dressing recipe today. Wow! That is an excellent dressing! Thank you so much for your website! I also purchased your cookbook, and look forward to using the recipes.

  27. Charlene says

    I love soup but usually when I make it I never find it turns out great.
    This recipe however is a ‘keeper’ !!! Can’t wait for lunch!!

  28. Niki says

    I love all of your recipes. I made this last night and it was good, but even better the second day, after it sat all night in the fridge. My toddler, who has been picky lately, actually ate a whole bowl, not excluding any of the veggies. She absolutely loved it as much as I did. Thank you for the delicious idea!

  29. Rebecca R says

    This is a wonderful harvest recipe. We used carrots, potatoes, and green beans from our garden. I substituted broccoli for squash and kale because it was what we had. I also only used 2 cups of broth plus a half can of rinse water from the tomatoes cans. It was perfect early fall dinner, served with corn bread. The flavors meld so nicely after a day. The recipe makes enough to freeze so you can break out a touch of summer from the freezer on a cold winter’s day.

  30. Trista says

    Just made this soup for the first time, after eyeing it for so long! I had white cannellini beans on hand, but I think next time I’d use white kidney beans, or maybe white navy beans. Or chickpeas! I tasted it as I went along, and for me it was a little too acidic and that took away from the flavour, so I added a few teaspoons of a homemade ten spice mix that I keep on hand, as well as two bay leaves. It turned out fantastic! With a slice of asiago bread from the nearby bakery it’s been the best lunch and dinner that I haven’t gotten tired of yet once this week :)

  31. Jenifer says

    Delicious! The perfect soup for everything I needed to use from the fridge. Similar taste to minestrone. I used 4 cups of broth instead of 5, made it a bit heartier. Also doubled up on spices and used fresh basil from the garden. Awesome. Thank you!

  32. Alyssa says

    Delicious! I added some pearled barley just because I had some that needed to be used up and it worked nicely.

    I’ll definitely be making this one again :)

  33. LMC says

    This soup was quite flavorful! I used fire roasted tomatoes with diced green chiles and I added an extra can of beans (red kidney) to make it a little more hearty and satisfying for my husband. I served it with a crusty, dense loaf of whole grain bread for soaking up the broth. My husband loved it!

  34. Tara says

    Hi All,
    I’ve made this soup recipe a number of times now, adjusting it slightly every time to use vegetables and ingredients on hand. The fire roasted tomatoes really make this soup:) Thought of making this in my slow cooker today….Not sure it’ll be quite as flavourful without sauteeing mire pois ingredients first?

  35. Agnes says

    I love the simplicity of this recipe, and that it’s veggies + protein in one meal! I actually made a couple boo-boos making this, which are lessons learned. I added the kale to early, and overcooked it! Lesson: read the recipe slowly before starting.
    I also found that the potatoes were not completely cooked once the soup was done. Lesson: boil them before hand, or get a better pot!? I also skipped the tomato sauce, so the soup was more watery than in the photos, but I would add it next time.

  36. Malin Andersson says

    Sound looks like a perfect meal for me to have during the winter. I love this sort of soup. It is completely satisfying, healthy and so simple. I always used this with crusty bread. It is perfect.

  37. Anders Svenson says

    Last night I have made this soup. It was made incredible. This is my favorite soup recipe. I am so grateful to you that you have posted this recipe. I tried multiple tomato recipes from your website as also staple in my daily food routine. Thank you so much for sharing.

  38. Kate says

    I love a soup that tastes good AND is really good for you! I did this in the crockpot….I soaked dry navy beans in water overnight then drained and rinsed. Added everything but the kale in the morning and cooked on medium for about 5 hours, at lunch my husband switched to low for another 6 hours. Then we just added the kale about 30 mins before eating. The beans were a little weird texture-wise but I’m unsure if they were over or under cooked….either way, thank you for a healthy quick crockpot soup!

  39. Amy says

    I made this with a blizzard approaching. I really enjoyed it. I used sweet potatoes instead of red potatoes, and I will say that some of the potatoes didn’t get cooked enough… but next time I’ll just cut them smaller. Also used rainbow carrots.

  40. Alyssa says

    I made this soup about a month ago, and it was incredible. This is my favorite place to come for great recipes. I am so grateful for what you post. I use multiple recipes from your website as staples in my weekly food prep. THANK YOU!

    I’m about to make this soup again….it keeps well and is so hearty!

  41. Karen says

    I made this on Sunday and have had leftovers almost every day for lunch since. It never gets old! Delicious, warming and nutritious, it has been perfect for the chilly weather we’ve been having.

  42. Karla Kinsky says

    Another hit for us new vegans! My husband loved it and said it was more like stew than soup. I actually made mine in the slow cooker…just added the beans a few hours before and the greens about an hour before. It was perfect! We love all the “spice” in your recipes. They actually have flavor! :)
    Thank you!

  43. Danielle says

    I made this last night and it was fantastic!! We have been in the habit of blending 1/3 of our soups in the vitamix to give them a creamy base and this one is excellent when you do that. We added a bit of coconut milk as well to make it creamy. Highly recommend this recipe :)

  44. Laurie says

    I didn’t have all the ingredients, but I substituted this and that with your recipe as the inspiration and it came out great–thanks!

  45. Christiane says

    DELISH! I had to sub the zucchini for butternut squash but I had plenty of time to let it simmer. Besides, who doesn’t love them some BNS?? SUPER easy. Healthy comfort food. Minimalist Baker you’ve done it again!!

  46. Ana says

    Honestly the best vegan/vegetable soup I have ever had. The stuff of dreams. So savory, perfect balance of ingredients. I added one green squash for kicks. Can’t wait to share this recipe!

  47. Sam says

    My god this soup was delicious! Used beef instead of veggie broth (all we had on hand) and forgot to add the tomato paste, but it was still amazing. Boyfriend said it was the best soup he’s ever had.

  48. Lindsay says

    Exactly what I was hoping for during the cold days. I substituted some ingredients for ones I had on hand. I used brown lentils instead of the white beans, I added chard, and omitted the potatoes since I didn’t have at the time. The soup still turned out very filling and enjoyable. I just love your site!

  49. kim says

    YES!!! This was a great itailian veggie/vegan soup. I ended up adding another can of White beans since thats a great source of protein for our vegan family. my 4 and 6 year boys LOVED it! So glad it makes such a large amount. Cause it will be my lunch for the whole week! Thanks again for making hearty, nutritious, flavorful and simple meals. We never go wrong when we use your recipes. You are my “go to” for new ideas when I’m stuck and can’t think of anything to make!

  50. Lindsay @ HealthyLittleChanges.com says

    OK, I made this again recently without the grease fire! It’s still one of my favorite soups. I shared it on my blog this week because it’s too too good. Thanks for another great recipe!

  51. Fay says

    I made this soup the other night.
    It was perfect.
    Simple, healthy & most importantly, delicious.
    There are so many recipes that claim to be healthy when they’re not.
    Thanks for this site. It never disappoints.

  52. Maxxie says

    If you don’t know what spices to add, put in onion soup mix and a little but of paprika for a small heat.

    If you don’t like kale (like me haha) add bok choy instead. It’s more for less money and works in any soup.

  53. Adrienne says

    Delicious soup! I love that soups are not an exact science because I am definitely not an exact cook. I used sweet potatoes instead of regular potatoes, added in the rest of a can of diced green chilies I had from another recipe, and I didn’t have any kale. It turned out amazing! And I love soup any time of the year :)

  54. Laura says

    I just made this comforting vegetable soup! It is a great, classic recipe to warm you up on a chilly day and holds up well as leftovers.

    See my full review at sweetgreens-blog.com!

  55. Karin says

    Do you think this could be made in a slow cooker? Throw it in and cook on low for a while, then add beans and kale for a bit?

    Looks delicious!

  56. Mike says

    Awesome! Thanks for publishing this recipe. Very good. I did use a cup of water instead of the 5th cup of vegetable broth as I didn’t want to open a new carton and it turned out fine. The fire roasted tomatoes worked well. I had chard on hand and a little kale from the garden so I just used what I had. I also added a little bit of of bow-tie pasta. Very flexible recipe!

  57. Faye says

    I just made this, and it is fantastic. I did put a little more seasoning in, and I totally forgot about the potatoes until it came up in the recipe, so I skipped them. Soup is delicious and super filling. Love it!

  58. Tailar says

    A little late to the game, but just made this soup and OMG its so good and warming and hearty and I am in love. New fave go-to recipe, thanks!!!

  59. Tracy says

    I plan to make this soup but am not a huge fan of zucchini unless baked – what is an idea for a sub for that – other than a mushroom ?-thx

  60. sofia says

    Hi! I live in Brazil and we don’t really use ounces around here. This 2 14.5 ounces of can would be like a cup?

    Thank You

  61. Catrina says

    As the only vegan in my household (husband, 3 children and mother), I made this soup as a treat for myself. However, when the aroma filled the house, I had the other grown-ups licking their lips! Thank you for such a wonderful recipe and AMAZING website! To be quite honest, I mostly try recipes because of how good the photos look. Needless to say, there are plenty more dishes to try with Minimalist Baker!

  62. Safia says

    helloo all :) this does look lovely and warm, question is can I do it without the veggie stock? I always have trouble with soups and taste, I’d rather make them without any stock. What do you recommend? Can I just do it with water and add extra veggies? My question might be silly im so sorry im new to cooking!=)

  63. Sierra says

    I live in VT – and for the past week we have had subzero temperatures. This was the perfect soup for a cold chilly night. Simple & delicious! Thanks for sharing!

  64. Lindsay Maxfield says

    I was really excited to make this soup tonight ….. until a grease fire put an abrupt stop to the whole thing. Learn from me, folks: Do NOT heat your soup pot and prep the veggies BEFORE heating the oil! It may be OK for a Dutch oven, but it sent my heavy-duty, restaurant-quality stainless steel pot up in flames in a second. Maybe I took too long cutting the vegetables (and trying to keep twin 1-year-olds and a busy 4-year-old occupied). Luckily the fire was contained to the pot and put out quickly and nobody was hurt, but it was scary nonetheless. Either way, go the safe-and-sound route and heat your oil the same time as the pot.

  65. Swati says

    Hi Dana!

    I can’t thank you enough for all your recipes – especially the almond butter sauce; I use it in *everything* now. You’ve basically been helping me make dinner for a year now. So thanks :)

    Question about this recipe- I made it using Simply Organic’s tomato paste and roasted tomatoes, and didn’t quite like the taste. It’s too tomato-ey, and seems too restaurant-ey (maybe too much sodium?). Any brand suggestions?

    Finally, I live in Portland too! Are you going to be starting your own food cart some time? I promise I’ll show up every day :) If not, are you part of any food/cooking meetup so that I can come say hi to you?

    Thanks and sorry for the excessively long message.

    Oh and welcome to the Pacific Northwest :)

    Swati

  66. Audrey says

    I have this cooking on my stove right now! Instead of tomato sauce, I used tomato paste and the tomato flavor is fantastic.
    It smells so good, I can’t wait to try it!!!!!

  67. Lina says

    Swapped the white beans for green beans which are just totally different but I had them in the kitchen :) Tasted great anyway!

  68. Sonia M says

    This soup is so yummy and hearty! This makes a lot of soup!! I think I have enough for lunch for the week and some to share! Love all of your recipes!

    As an amateur cook, this took me 1.5 hours to make.

    Stay warm!

  69. Lindsey says

    Your images are gorgeous! How much time (a rough percentage) would you say you spend on images vs. vs creation time? Your photos really tell a story, so helpful when doing something for the first time! Beautiful site!

  70. Ellen Lederman says

    I live in Atlanta, but it’s been literally freezing here! Soup time! As much as I love your granolas, desserts, and drinks, am enjoying the savory postings. I have similar white bean soup recipes, but yours kicks up a notch nutritionally and taste wise, with potatoes and yellow squash!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hope you love this Ellen! Stay warm in Atlanta! I was there one time for a conference in January and froze my butt off!

  71. Melissa @battleofmarathonblog says

    That looks simple enough for me. Love when I have most of the ingredients for something!! Always a good feeling.

  72. The Vegan 8 says

    Looks gorgeous! We are on the same wavelength because I just posted a white bean tomato basil soup this week too, haha! I love the addition of carrots, they are one of my favorite veggies! And I agree, soups have been the #1 meal we have been making this season….can’t get enough

  73. Kathryn says

    I can never get enough soup at this time of year! I’ve been making big meals on Sunday nights to take throughout the week for lunch and this sounds like exactly what I want to be eating for the next 7 days straight. :)

    xx Kathryn

  74. jenna @ just j.faye says

    It’s -2 degrees right now. I think this would be the perfect lunch and dinner today. And after eating it I will happily go hibernate.

  75. Dee says

    Sounds like a perfect meal for me to have during the winter! I’ve only just discovered butter beans but they really ate an extra something!! Can’t wait to give this a go! xx

  76. Liz @ Floating Kitchen says

    Looks so warm and inviting! I definitely need this. We are freezing our butts of here in the North East! Stay warm friend!

  77. Lyla says

    I’m so glad I saw this recipe today-I have everything on hand for the soup, I’m in a cooking mood and it’s cold outside! Thank you for this delicious-looking (and healthy) recipe! This just might be my breakfast today….

  78. Danielle {Styelleish } says

    I wholeheartedly agree, soups cannot be beaten in the winter. Although it really doesn’t matter what type as long as they warm me from the inside-out, I think this would be my choice soup. I had a soup that looked very similar to this two years ago in a Door County restaurant, and have been craving it ever since. This is probably just the thing to satisfy my craving!