Farmhouse Bean Soup

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Farmhouse Bean Soup


Prep time30 minutes
Cooking time15 minutes
Total time45 minutes


Use beans from our Bulk Department, or use canned beans for a fast and tasty weeknight main dish. Just add a side salad and a plate of corn tortillas. 


2 tablespoons
olive oil
onion, yellow (diced)
carrot (peeled and diced)
parsnip (peeled and diced)
3 cloves
garlic (peeled and minced)
1 can
tomato, diced (15 oz)
4 cups
stock, vegetable
2 teaspoons
rosemary, dried
2 teaspoons
thyme, dried
1 can
beans, great northern (15 oz can, rinsed and drained )
1 can
beans, pinto (15 oz can, rinsed and drained)
1 can
beans, kidney (15 oz can, rinsed and drained)
5 cups
spinach (chopped)
salt (to taste)
black pepper, ground (to taste )


In a large pot, heat the oil over medium-high heat. Add the onion, carrots, parsnips and garlic and sauté 5 to 7 minutes. Add the tomatoes, broth and herbs and bring to a boil. Add the beans, reduce heat to simmer and cook 20 to 30 minutes until vegetables are tender. Stir in the spinach and season with salt and pepper to taste.

Serve warm.


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