Vegetarian 5-Bean Soup Mix

Mixed beans

This vegetarian soup mix combines layers of pinto, black, and kidney beans with split peas and northern beans, creating a hearty, colorful blend. Aromatic spices infuse the soup with a warm, savory flavor. Beautifully packaged in Mason jars, it’s a nourishing, ready-to-cook gift. Just add tomatoes and water to enjoy a flavorful, homemade soup perfect for cozy, comforting meals.

Mixed beans

Vegetarian 5-Bean Soup Mix

P. Allen Smith
Just add tomatoes and water to enjoy a flavorful, homemade soup perfect for cozy, comforting meals.
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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Course Soup

Ingredients
  

  • 1 lb pinto beans
  • 1 lb split green peas
  • 1 lb great northern beans
  • 1 lb black beans
  • 1 lb kidney beans
  • 1 Tbsp black pepper
  • 1 Tbsp paprika
  • 1 Tbsp dry mustard
  • 2 Tbsp dehydrated onion or 1 fresh onion, diced
  • 2 Tbsp sea salt
  • 2 Tbsp garlic powder
  • 2 Tbsp dried oregano
  • 1 tsp dried rosemary
  • 8 bay leaves
  • 4 vegetable bouillon cubes (or 6 cups broth)
  • 1 14 oz can diced tomatoes

Instructions
 

  • Rinse beans and place in large stockpot, cover in 1 inch of water. Bring to a boil over high heat, cover, remove from heat and let soak for one hour. Drain and rinse.
  • Return beans to the pot and add in spice envelope, one 14-ounce can of diced tomatoes and 6 cups of water. 
  • Bring to a boil, reduce heat and simmer for two hours until beans are tender and soup is thick. Remove bay leaves before serving.

Notes

This recipe was originally published on the HGTV website.
Photo by Vanessa Loring on Pexels.

Pea, Asparagus, and Fava Bean Salad

Photo of salad with asparagus from Carly Jayne from Unsplash

Indulge in the refreshing flavors of our minty pea soup, a perfect blend of vibrant green peas and aromatic mint. Each spoonful is a celebration of spring’s bounty, with the sweetness of peas perfectly complemented by the cool freshness of mint. Whether enjoyed as a light starter or a comforting meal, this soup offers a delightful burst of flavor that will leave you feeling nourished and invigorated.

Photo of salad with asparagus from Carly Jayne from Unsplash

Pea, Asparagus, and Fava Bean Salad

Bon Appetit
Savor the vibrant flavors of spring with a refreshing Pea, Asparagus, and Fava Bean Salad, bursting with seasonal goodness. This crisp and verdant salad combines tender asparagus spears, sweet peas, and creamy fava beans, tossed in a zesty lemon vinaigrette, creating a delightful harmony of flavors and textures that celebrates the freshness of the season.
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Course Salad

Ingredients
  

  • 3 Tbsp extra-virgin olive oil
  • 1 Tbsp finely grated Pecorino or Parmesan
  • 1 Tbsp fresh lemon juice or more
  • Kosher salt and freshly ground pepper
  • 2 cups fresh fava beans (from about 2 lb pods) or frozen fava beans, thawed
  • 2 bunches asparagus trimmed, stalks peeled if thick
  • 1 cup shelled fresh peas (from about 1 lb pods) or frozen peas, thawed
  • 1/2 cup vegetable oil
  • 1 shallot thinly sliced
  • 4 slices bacon cooked and crumbled

Instructions
 

  • Whisk olive oil, Pecorino, and 1 Tbsp lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.
  • If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.
  • Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.
  • If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.
  • Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crispy, 10-12 minutes. Transfer shallot to a paper towel-lined plate.
  • Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.

Notes

Note: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.
This recipe was originally published in the April 2013 issue of Bon Appetit.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

White Bean and Turnip Salad with Roasted Garlic Scapes

Photo of lima beans from Marina Leonova from Pexels

White bean and turnip salad with roasted garlic scapes is a refreshing and flavorful dish that combines the creaminess of white beans, the crispness of turnips, and the unique taste of roasted garlic scapes. With a handful of ingredients and simple assembly, you can create a delightful salad that is both satisfying and vibrant. The creamy white beans, crunchy turnips, and charred garlic scapes come together in a harmonious blend of textures and flavors. Whether enjoyed as a refreshing side dish or a light lunch, this salad offers a delightful balance of tastes that will tantalize your taste buds.

Photo of lima beans from Marina Leonova from Pexels

White Bean and Turnip Salad with Roasted Garlic Scapes

Valerie from Very Vegan Val
White bean and turnip salad with roasted garlic scapes is a refreshing and flavorful dish that combines the creaminess of white beans, the crispness of turnips, and the unique taste of roasted garlic scapes.
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Course Salad

Ingredients
  

  • 6 Hakurei turnips
  • 12 garlic scapes
  • 1.5 cups white beans (about 1 can)
  • 1/2 cup baby arugula
  • 1/4 cup finely chopped parsley
  • 1/4 cup slivered almonds
  • 1 lemon (juice of)
  • 1 Tbsp olive oil
  • 1 tsp chopped fresh thyme
  • Salt and pepper (to taste)

Instructions
 

  • Preheat the oven to 375°F (190°C). Place the garlic scapes on a baking sheet anddrizzle with olive oil and season with salt and pepper.
  • Bake for 10 minutes, flip, and bake for another 10-15 minutes.
  • Let your roasted garlic scapes cool for a coupleminutes until they can be handled, and chop off any parts that have become overlycrispy.
  • Cut the remaining scapes into pieces, and place them in a bowl. Add the beans,drained and rinsed if using canned. Add the arugula, chopped a little if the leavesare larger, parsley, almonds, lemon juice, olive oil, and fresh thyme. Toss, and serveright away or chill until serving

Notes

This recipe came from the Very Vegan Val blog.

Radish and White Bean Salad

Photo of salad with radishes from Wild Hearth and Home

Radish and white bean salad is a refreshing and nutritious dish that combines the crispness of radishes with the creamy texture of white beans. With minimal ingredients and simple assembly, you can create a delightful salad that is both light and satisfying. The peppery radishes and the hearty white beans create a wonderful contrast of flavors and textures. Whether enjoyed as a refreshing side dish or a light lunch, radish and white bean salad offers a burst of freshness and a wholesome combination of ingredients. Embrace the simplicity of preparing this salad and savor its deliciousness with each vibrant bite.

Photo of salad with radishes from Wild Hearth and Home

Radish and White Bean Salad

The Fresh Market
Radish and white bean salad is a refreshing and nutritious dish that combines the crispness of radishes with the creamy texture of white beans.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad

Ingredients
  

  • 1/4 cup + 1 Tbsp extra-virgin olive oil (divided)
  • 4 green onions
  • 2 Tbsp fresh dill (chopped)
  • 2 Tbsp fresh tarragon (chopped)
  • 2 Tbsp lemon juice (freshly squeezed)
  • 2 cups radishes (thinly sliced)
  • 1 can cannellini beans (rinsed and drained)
  • 2 cups arugula
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)

Instructions
 

  • Heat 1 tbsp olive oil to a large skillet over medium high heat. Add green onions and cook for approximately 5-7 minutes until a nice char develops on all sides. Thinly slice and place in a large bowl. To the same bowl add dill, tarragon and lemon juice. Slowly drizzle in olive oil while whisking and season to taste with salt and pepper.
  • Add radishes, beans and arugula to bowl and toss gently to coat with vinaigrette. Serve immediately.

Notes

This recipe came from The Fresh Market blog.

Dill-Pickled Green Beans

Photo of harvested green beans from Yulia Rozanova from Pexels

Dill-pickled green beans are a tangy and crunchy treat that showcases the natural freshness of green beans with the delightful flavor of dill. With minimal ingredients and simple preparation, you can create a homemade batch of pickled green beans that is both flavorful and versatile. The combination of the crisp green beans and the aromatic dill creates a delightful balance of textures and tastes. Whether enjoyed as a refreshing snack, a flavorful addition to salads, or a tangy accompaniment to sandwiches, dill-pickled green beans offer a burst of flavor that will tantalize your taste buds. Embrace the ease of making these pickles at home and savor their deliciousness with every crunchy bite.

Photo of harvested green beans from Yulia Rozanova from Pexels

Pickled Dilly Beans (Dill-Pickled Green Beans)

Ashley Adamant
Dill-pickled green beans are a tangy and crunchy treat that showcases the natural freshness of green beans with the delightful flavor of dill.
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Course Side Dish

Equipment

  • Canning jars with lids and bands
  • Water bath canner

Ingredients
  

  • 2 lb green beans (ends trimmed)
  • 2.5 cups vinegar (5% acidity)
  • 1 cup water
  • 3 Tbsp canning salt
  • 3/4 tsp crushed red pepper flakes
  • 6 sprigs fresh dill
  • 3-6 cloves garlic (peeled)

Instructions
 

  • Wash beans and trim the stem ends.  Trim both ends if you like uniformity, but the tail end is the tender end so you can leave it intact.  I start by measuring one bean to 1 inch below jar height, and then cut them all to the same length so they pack well into the jar.
  • Pack the green beans into wide mouth pint jars and top each jar with 1/4 tsp. red pepper flakes, 2 dill sprigs and 1-2 garlic cloves.  Be sure to leave just over 1/2 inch headspace.
  • Combine vinegar, water and canning salt and bring to a boil on the stove to make a hot brine.  Pour the hot brine over the beans in jars, leaving 1/2 inch headspace.
  • Seal the jars with new canning lids, tighten on bands, and process in a water bath canner for 10 minutes adjusting for altitude.
  • Remove the jars from the canner and allow to stand at room temperature for a few hours until they've "popped" and completely sealed.  Store any unsealed jars in the fridge and use immediately.
  • For sealed jars, remove the canning bands and store in the pantry at room temperature.

Notes

This recipe is from Ashley Adamant at Creative Canning.

Escarole with Bacon and White Beans

Photo of white beans and spinach
Preparing escarole, bacon, and white beans at home is a straightforward and fulfilling culinary adventure. This hearty dish brings together the bitterness of escarole, the savory goodness of crispy bacon, and the creamy texture of white beans. With just a few ingredients and simple cooking techniques, you can create a comforting and nutritious meal that will satisfy your taste buds. Escarole, known for its leafy green goodness, adds a delightful bite to the dish. Combined with the smoky flavor of bacon and the velvety beans, this recipe is a perfect blend of flavors and textures. Experience the joy of homemade cooking as you savor each mouthwatering bite.
Photo of white beans and spinach

Escarole with Bacon and White Beans

Liz Zack
This hearty dish brings together the bitterness of escarole, the savory goodness of crispy bacon, and the creamy texture of white beans.
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Servings 4 servings

Ingredients
  

  • 2 slices bacon (chopped)
  • 1 cup onion (chopped)
  • 1 clove garlic (thinly sliced)
  • 6 cups escarole (chopped, about two 8oz heads)
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1 14 oz can chicken broth
  • 1 16 oz can cannellini beans or other white beans (rinsed and drained)

Instructions
 

  • Cook bacon in a large saucepan over medium heat until crisp. Remove bacon from pan with a slotted spoon, reserving 2 teaspoons drippings in pan; set bacon aside. 
  • Add onion to drippings in pan; cook 12 minutes or until golden brown, stirring occasionally. 
  • Add garlic; cook 2 minutes, stirring frequently.
  • Add escarole, and cook for 2 minutes or until escarole wilts, stirring frequently. 
  • Add sugar, salt, pepper, and chicken broth; cook 15 minutes or until escarole is tender, stirring occasionally. 
  • Add beans; cook for 2 minutes or until thoroughly heated. Sprinkle with bacon.

Notes

This recipe is courtesy of Liz Zack at MyRecipes.