Tested till perfect Hearty Bean and Vegetable Soup

Hearty Bean and Vegetable Soup

Great for lunch or supper, this hearty soup sizzles with smoky flavour and is also rich in iron. If smoked pork hock is unavailable, use slab bacon.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1 cup 1cupdried kidney beandried kidney beans
  • 1 tbsp 1tbspcanola oil
  • 1 cup 1cupchopped carrotcarrots
  • 1 cup 1cupchopped celery
  • 1 1oniononions, chopped
  • 1 1clove garliccloves of garlic, minced
  • 1 1smoked pork hocksmoked pork hocks, (about 2 lb/l kg)
  • 1 tsp 1tspdried basil
  • 1 1bay leafbay leaves
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)tomatotomatoes, undrained
  • 3/4 cup 3/4cupmacaroni
  • 3/4 cup 3/4cupfrozen peas
  • 3/4 cup 3/4cupfrozen corn
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
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In saucepan, cover kidney beans with 3 cups (750 mL) water; bring to boil. Boil for 2 minutes; remove from heat and let stand for l hour. Drain and set aside.

In large heavy saucepan or Dutch oven, heat oil over medium heat; cook carrots, celery, onion and garlic for 3 to 5 minutes or until softened. Add beans, 5 cups (1.25 L) water, pork hock, basil and bay leaf. Cover and bring to boil; reduce heat to medium-low and simmer for 50 to 55 minutes or until beans are tender.

Remove pork hock; cut lean meat into bite-size chunks and set aside. Skim fat from surface of soup. Add tomatoes, breaking up with fork. Bring to boil. Add macaroni; reduce heat to medium and simmer for 10 minutes or until pasta is tender but firm. Add peas, corn and pork; heat through. Season with salt and pepper to taste. Remove bay leaf.

Nutritional Information Per serving, about:

cal 235 pro 14g carb 6g total fat 33
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