Simple Bean Soup

Cabbage Soup

So much flavor from so few ingredients! Soup made with dried beans results in the meatiest, best tasting beans, even more so when you start with hot water. Beans can lower your cholesterol and stabilize blood sugar. Cooking time always varies with beans so you may have to adjust a little. - Jenny Jones

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes

Makes: 2 - 3 servings

Cabbage Soup


  • 1 cup dried small white beans
  • 5 cups hot water (the temperature of hot tap water - about 125° F)
  • 6-inch piece of carrot
  • 6-inch piece of celery
  • 1 peeled clove of garlic (whole)

  • 1/2 teaspoon salt + pepper to taste
  • 2 teaspoons flour (optional)


  1. Place beans, hot water, carrot, celery, and garlic in a soup pot.
  2. Bring to boil, reduce heat, cover and simmer for about one hour or until beans are done.
  3. Remove carrot, celery & garlic. Add salt & pepper.
  4. To thicken soup, remove 1/3 cup of the liquid from the soup into a cup. Whisk in 2 teaspoons of flour until smooth. Stir back into the soup and cook another 2-3 minutes.

Notes: For more on this recipe in my blog click here.

9 Comments on "Simple Bean Soup"

  1. Johnson

    Jenny, I just have to know why you remove the vegetables you cooked in the soup? Are they too mushy by now?

  2. Rosetha

    First, I would like to thank you for your simple navy bean Recipe. Second, it is not necessary to soak the bean? Third, how do i preserved this recipe in a jar or can?

  3. Teresa Null

    After the beans are cooked you turn them up to a boil . this will make their juice thicken. just be sure to make sure to pay close attention.. does make these wonderful beans even better.

  4. Rhonda

    Ive been a bean eater for mostof my life. This simple recipe sounds great, as do all your recipes. Beans are so inexpensive, filling, easy to store in the pantry, and versatile. I like the way that even a small bowl makes me feel satisfied. Good for you for all the right reasons, too. The celery and carrot are a quick way to flavor this soup. Chopping vegs takes time that I don’t always have a lot of and I like the hot water tip.

    Recommend your Fast, No-knead Bread again to sop up the bean liquid, too. I really appreciate your quick meals as I imagine they give you more time to make more quick recipes available for your legion of fans. Count me in!

  5. catherine

    Hi Jenny,Just made your recipe and it was really delicious.When I fished out the carrot ,celery and garlic clove I spinkled it with salt and pepper and ate that too! Thanks for all your great recipes.I check out your website every day.

  6. D. Lowery

    Bought some black-eyed peas and some split peas this week to make some in the slow cooker. Wonder if adding some turkey bacon…in addition to this recipe? Tomorrow…will be getting some pinto beans as well.

    • Jenny

      I don’t use bacon so I can’t say from experience how it would work in the soup.

  7. Paula

    This sounds wonderful, especially with some crusty garlic bread! Thanks for the recipe.

  8. mgw

    This sounds good and easy..and wish I had some now!

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