My culinary heritage: Vegetable bean soup

As part of my culinary goals, I am revisiting my culinary heritage by re-creating and re-imagining my family recipes. This post is about one of those delicious creations!

Today’s recipe is one from my maternal grandfather’s collection: Vegetable Bean Soup. It is relatively easy and quick – and is much tastier than I imagined it might be! I’ve also enjoyed it as leftovers, including a portion that was previously frozen, and I am pleased to say it really holds up well.

I was a little sceptical about this recipe because of the pork and beans (UK = baked beans). It just seemed like an odd ingredient for vegetable soup. But part of my challenge to cook all the family recipes is to try new things, so I went with it.

Although, as I often do, I made a few minor changes to Grandpa’s recipe. Most of the changes were based on what vegetables I had on hand, and there are a few additional changes I might try in the future. I’ve noted those changes at the end of his original recipe.

Vegetable Bean Soup

Ingredients

1 (28-ounce) can tomatoes
1 (16-ounce) can pork and beans
1 (10-ounce) package frozen corn
1 cup water
1 cup sliced celery
½ cup chopped green pepper
1 teaspoon oregano
Salt and pepper to taste

Method

In a large saucepan, combine all ingredients. Simmer for 25 minutes or until vegetables are tender. Salt and pepper.

6 servings / 208 calories / 40g carbs / 10g protein

My changes

2 small cans of tomatoes (each can = 14 ounces / 400g)
2 can of beans (14 ounces each)
Carrots instead of celery
Red pepper instead of green pepper
Added 1 cup of diced red onion (sautéed)

Future additions

½ cup red wine
Green beans
Bay leaves

This is certainly a soup that I will add to my rotation. It was a lot more robust with a nicer broth than most vegetable soups – all thanks to those beans I was sceptical about. So, thanks, Grandpa!