Mixed Bean Soup Recipe

by Zehorit Heilicher, Tastemaker in Residence

Hot Soups For Cold Nights - this trilogy of soups continue with Italian Style Zucchini with Pesto & Asian Chicken Soup.

As the temperatures plummet and the snow crunches beneath my feet as I retrieve my mail, my cravings veer towards soups. Hearty and filling, light and fragrant, peasant fare or sophisticated, as long as they are hot and flavorful, soups are liable to make an appearance at our homes.
Here are three of my staple soups: they differ greatly in flavor and consistency, but have one thing in common – they are sure to warm you through and through!

Serves 6

2 Tbsp olive oil
1 medium onion, diced
1 tsp minced garlic
1 cup diced celery
1 cup diced carrots
1 tsp minced fresh thyme
1 Tbsp minced fresh sage
1/2-tsp hot pepper flakes, (optional)
3 cups cooked beans, or 2- 14oz cans (of your choice)
1 small butternut squash, peeled and diced
6 cups chicken or vegetable stock
Salt and pepper
1/2 cup minced fresh flat-leaf parsley, (optional)


  1. In a stockpot over medium high heat, heat the olive oil and then add the onion and sauté until translucent. Add to the pot the garlic, celery, carrots, thyme, sage and pepper flakes (if using) and sauté for 3-5 minutes, until slightly cooked.
  2. Add the beans, the squash and stock and stir gently together. Bring stock to a boil, taste and season with salt and pepper, reduce the heat to simmer and cover the soup.
  3. Cook the soup for 10-15 additional minutes until the squash and all the vegetables are cooked through.
  4. Ladle soup into bowls and sprinkle with the minced parsley, if desired.