Farmhouse Bean Soup

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. 

Farmhouse Bean Soup

Prep Time

30 minutes

Cook Time

15 minutes


6 Servings


2 tablespoons olive oil
1 onion, yellow (diced)
1 carrot (peeled and diced)
3 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.


Posted with permission from Find more recipes and information about your food and where it comes from at