Bean Soup

Yesterday it was cold and snowy and we wanted to eat something comforting and rich like a meat stew, but we didn’t really want to eat more meat. So what could we cook? I looked in the pantry and I found a mix of legumes for 13 bean soup and I though: BEAN SOUP! So here is what I did.

Bean Soup

Prep Time: 30 minutes

Cook Time: 1 hour

Yield: 4 Servings


  • 1 cup dried beans
  • 2 carrots
  • 2 celery stalks
  • 1 medium onion
  • 2-3 oz. pancetta or bacon
  • sage
  • 1 sweet potato
  • 2 potatoes
  • salt
  • pepper


  1. I put about a cup of dried beans to soak in hot water and started preparing the base for the soup. I diced 2 carrots, a couple of celery stalks and a medium sized onion. I put my pressure cooker on the stove and put in my diced pancetta (you can use bacon if you don't have pancetta).
  2. When the pancetta started rendering the fat I added the diced vegetables and a bit of sage. I salted everything and let it cook down for 10-15 minutes. Then, I added a diced sweet potato and a 2 diced regular potatoes.
  3. At this point the beans had been soaking for about 30 min, I drained them and added to the pot, gave it a bit of a stir, salt, pepper and then added about 5 cups of water. I closed the pressure cooker and cooked for about 1 hour from when it goes under pressure.
  4. I checked the soup about 45 minutes in to make sure there was enough water and cooking was going as expected. When the soup was done, it was wonderfully creamy and pretty thick. Serve and let dines add fresh ground pepper, olive oil and freshly grated cheese to taste....

A great almost vegetarian (to make it vegetarian /vegan just substitute the pancetta with oil) stew that won’t keep you wanting for meet.

PS if you don’t have a pressure cooker you can still do the soup, it’s just going to take about twice the time to get the beans done….

This entry was posted in Almost vegan, Almost vegetarian, Soup and tagged . Bookmark the permalink.

Comments are closed.