How to make soup disillusion beans soup

Our vegetarian bean soup is made with ingredients you probably already have in your kitchen, including carrots, onions, celery, and garlic, canned beans, and canned tomatoes. The hearty dish makes a great dinner and requires just 25 minutes of prep; then, the soup simmers on the stovetop until the vegetables are tender. If you omit the parmesan for serving, this soup is also vegan.

Growing up, I was never a huge soup fan. There were only a few certain soups I liked. My mom usually only made soup in the winter, and we couldn’t go play in the snow until we had finished all our soup.

Looking back, that’s why I think I hated soup, because now I love it, and can’t get enough of it. This Five Bean Soup, has a special place in my heart. It is so tasty, and so easy to throw together.

Table of Contents


2 teaspoons canola oil
1 onion, chopped
½ red capsicum, chopped
400g can Edgell Four Bean Mix – No Added Salt, drained and rinsed
400g can diced tomatoes – no added salt
3 cups reduced salt vegetable stock
1 cup chopped broccoli


Step 1
Heat oil in a medium saucepan, add onion and capsicum and cook for 3-4 minutes.

Step 2
Add drained and rinsed Edge-ll Four Bean Mix – No Added Salt, diced tomatoes – no added salt and reduced salt vegetable stock. Bring to the boil and simmer for 10 minutes.

Step 3
Add broccoli and continue to cook for a further 5 minutes.

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