White Bean and Vegetable Soup

I love making soup especially when it is cold outside. When making soups I normally double the batch so that I can save some and have whenever I don’t feel like cooking. This white bean and vegetable soup is one of my to go favorite simple soup recipes. Always a winner!

This is one of my favorite comfort bean soups. Very simple and extremely nutritious. I use dry beans for all of my legume soups as I find them to give the soups a different consistency.

I actually obtained a very amazing and distinctive flavor with this soup because I used a very rare wine that came from my cousin’s vineyard in Spain. You can use any other white wine of your choice though.

Like with most soups, you can add, substitute or omit any veggies of your choice. Nevertheless I am sure it will turn out fabulous for you.

Also if you would like to omit the wine you can do that too, it just gives this soup a very distinctive flavor!



White Bean and Vegetable Soup

Miryam's original recipe

Yield: 6 servings

Total Time: 1 hour 15 minutes


  • 1 lb dried white beans pre-soaked over night
  • 2-4 tbsp of olive oil
  • 2 red peppers, chopped
  • 1 red onion, chopped
  • 1/4 cup vermouth or dried white wine
  • 2 garlic cloves
  • 2 tsp paprika
  • 2 tbsp tomato paste
  • 2-3 cups fresh spinach leaves
  • 1 tsp celtic salt
  • 4-6 cups of water (depending on how thick you want the soup)



Heat oil in a 6 quart dutch oven medium high heat. Add onions, pepper and garlic and saute for 2-4 minutes. Add wine and let it reduce to half the amount. Add paprika and stir. Add the white dried beans (without the water), tomato paste, salt and water.

Bring the mixture to a boil and reduce heat to low. Cover and simmer for 45-60 minutes or until the beans are tender.

When the beans are tender turn off the heat and stir in the fresh spinach.

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  1. I don’t have a rice cooker, so could this be done in a slow cooker? Thanks!

  2. I have always loved rice and beans – I cannot wait to try your version!

  3. I’m a big fan of rice and beans, but have never made them in my rice cooker. Yum!

  4. Oh my! I am in love with this recipe! So yummy. Take me away to the Carribean!!

  5. I grew up eating rice, but seldom tried the combo with beans. Must give this a try soon.

  6. Love a good caribbean recipe….especially in the winter. I may not be able to take a vacation right now, but I can always bring the vacation to me!

  7. This rice looks WONDERFUL, my friend! I am a sucker for rice, so pinning it for later!!

  8. Did you drain the beans and tomatoes?

  9. No, thank you! I am going to make it this week coming. :)

  10. I made this tonight for dinner….YAMMmmmmmm!! So easy yand sooo tasty!! What a great recipe. I don’t have a rice cooker so just made it in a normal pan, and the rice sticked a bit to the bottom which was the best part ! ! Very good with a bit of Yoghurt at the side (makes it kinda mexican, but goes really well with the rice).

  11. Who knew you could cook an entire me in a rice cooker! Never even occurred to me. Threw everything in mine with chicken tonight and my husband and boys devoured it – me minus the chicken. Love this site.

  12. No rice cooker. I cooked my brown rice, cooked other ingredients separately, then combined all. Yum. This is a keeper. Great way to get my daily turmeric. Thanks for a great recipe.

  13. Will the dish be the same without the tomatoes? I have a high sensitivity to raw tomatoes and I try to stay away from them. Thanks!

  14. Could you clarify what celtic salt is?

  15. Is that cilantro in the image?  

  16. This was so easy and I forgot to saute the garlic, making it even easier! My husband and I had it for dinner last night!

  17. I didn’t saute the garlic either and it was very delicious!  Thanks for this easy, delicious meal!

  18. WOW.   This recipe is a big HIT at our bourse.   

  19. In your opening comments you said the rice was “nothing short but amazing” – it’s supposed to be “short of amazing” – thought you’d like to know!

  20. This was amazing! My whole family loved it!

  21. I think this is so cool.

  22. Amazing Caribbean rice dish!  Thanks so much for this post. I used it as a side with slow cooker Pernil Pork, and fried plantains, rather than as a meal on its own.  The combination made the perfect Caribbean meal!  I don’t own a rice cooker so I tossed everything in a 6 quart pot, brought it to a boil, then simmered for 45 minutes, after I sautéed the garlic in the pot.  I did cook my kidney beans in the slow cooker the night before and froze them in 15 ounce potions for future use, all but the 15 ounces I used in this recipe.  I really don’t care for the taste of canned beans and it’s so easy to cook and freeze my own from dried beans, preferably organic.  I usually keep a stash of unseasoned cooked pinto, kidney, white, black, and garbanzo beans in the freezer to use in recipes.  I really do recommend it as they taste soooo much better than canned!

    • Thanks so much for you comment and suggestions. I 100 % totally agree that dried beans are way better than canned. I am glad that the recipe was a huge hit. Thanks for visiting my blog :-)

  23. Do you think black beans would work in this? Planning on using this recipe to use with Jerk chicken in an island wrap!

  24. This dish is really good!! I served it over yellow corn grits. I would suggest tasting your harissa to determine the amount of spice before adding, as different brands are hotter than others. I left out the mint.

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