Farmer’s Bean Soup

The potatoes and leeks really give this soup that tasty kick to make a great meal anytime of the day.
  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes


Servings: 4
  • 2 tbsp
  • 1
  • 2
  • 1
  • 1 clove(s)
    garlic finely diced
  • 1 l
    veggie bouillon
  • 1
    bay leaf fresh
  • 1 tbsp
    rosemary dried
  • 1 branch(es)
    thyme fresh
  • 400 g
    white beans canned. drained
  • 150 g
    green beans frozen
  • 200 g
    garden peas frozen
  • salt & pepper to taste


  1. Chop the onion, peel the potatoes and chop them into cubes. Cut the leek into rings and finely chop the garlic.
  2. Heat the oil in a large pan and fry the onion, potatoes, leek and garlic for about 5 minutes. Stir occasionally.
  3. Add the veggie bouillon and herbs, cover the pan and let it simmer for 15 minutes.
  4. Add the white beans, green beans and garden peas and let it cook for a little more over 10 minutes, until everything is tender.
  5. Remove the bay leaf and thyme.
  6. Put about ⅓ of the soup in a measuring cup and puree this with a hand blender.
  7. Pour back into the pan and heat it up for a while.
  8. Add salt and pepper to taste and you’re done!


Tip#1: Goes great with bread rolls.

Tip#2: You can also use lima beans or borlotti beans instead of white beans

Tip#3: Leftovers can be frozen and stored for the future.


Cuisines: Italian
Difficulty: Level 2 (average)
Cooking time: 30-45 minutes
Season: Autumn
Number ingredients: 10-15 ingredients
Taste: Savory
Preparation method: Cooking, Frying, Pureeing
Type of dish: Soup
Campaigns: VeggieChallenge