your grandmother’s vegetable & bean soup with a kick.

i’ve been fighting some sort of nasty virus for nearly two weeks. i should have known it was taking over when i put my head down on my desk for 15 minutes last thursday afternoon. this is also called a nap.

well, over the weekend, i officially lost the battle. yesterday i sat marooned on the couch waiting to feel better for the third day in a row. after two rom-coms, finishing my book, and round two of nap time, i diagnosed myself stir crazy. with the kitchen the closest and easiest place to distract myself, whipping up a batch of vegetable & bean soup seemed just the trick to get back on track to health, and less naps.

as a child, my grandparents’ vegetable soup was a household standard each and every time they visited. sure enough, less than a day after arriving at our house, they’d be bustling in our kitchen chopping, stirring, and serving away. it was really my sister who adored the soup. but, as an adult, i’ve come to embrace the dish as a full meal, especially as these winter months creep in.

today, i’m sharing my take on a fall and winter classic – one many of us have been served by parents and grandparents since we were little. this recipe has a definite kick. the serrano and red pepper spice up the traditional vegetable soup recipe with a heat that doesn’t overwhelm, but compliments the vegetables. not only does the pepper add flavor, but if you’re sick (like me!) it will clear the sinuses and get you back to breathing like a normal human being. some like it hot, some not. just nix the spicy ingredients if hot isn’t your thing. in which case, i recommend 1/4 teaspoon of All Spice.

enjoy! and please let me know if you try it out! i served ours with a side of Udi’s Gluten Free Whole Grain Bread with Earth Balance Spread.


  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 sweet potato, peeled and cut into 1′ cubes (can substitute gold, yukon)
  • 2 cups carrot, diced
  • 2 cups green beans, diced
  • 1/4 cup corn
  • 3/4 cup green peas
  • 2 cups green cabbage, shredded (1/4 head)
  • 2 cans white beans (i use 1 can cannellini+ 1 can great northern)
  • 1 can (14.5 oz) diced tomatoes (i use italian style)
  • 6 cups vegetable broth, low sodium (chicken broth can be sub)
  • 1 serrano or jalapeno pepper, diced
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 1/2 teaspoon paprika
  • 1/2 teaspoon fennel seed
  • 1 bay leaf
  • 1 teaspoon crushed red pepper flakes (adjust to taste)
  1. combine all ingredients in slow cooker.
  2. cook on high for 3-5 hours or low for 7-9.

recipe adapted from Skinny Ms.