Mixed Bean Soup

Mixed Bean Soup

  • Servings: 8-10
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An incredibly hearty cold-weather soup. Make it as written, or leave out the bacon and butter for a vegan soup


  • 1 T butter
  • 1 T olive oil
  • 2-3 carrots, chopped
  • 2 small onions, chopped
  • 2 celery ribs, chopped
  • 4 c stock (we like it with Roasted Garlic or Sauteed Onion Better Than Bouillon)
  • 4 cups water
  • 5 (15 oz) cans of beans, drained and rinsed (I like 2 black beans, 2 white beans, 1 red beans. Use what you like.)
  • 1/2 t rubbed sage
  • 1 t thyme
  • about 1/2 c cooked bacon, crumbled (leaving this out is totally fine if you want vegetarian soup)
  • salt and pepper


  1. Put butter, oil, carrots, onion, and celery into a large stock pot and sprinkle with salt and pepper. Cook on medium, stirring occasionally, until aromatic and crisp-tender (not too soft, but carrots can be pricked with a fork), about 5 minutes.
  2. Add broth, beans, sage, and thyme (and more salt and pepper if desired). Bring to a boil on high, then reduce to medium-low, cover, and simmer for 15-20 minutes.
  3. Uncover and add bacon. Heat through. Taste and add more spices if necessary.