Hearty Vegetable Soup
A colorful, garden-fresh vegetable soup made even heartier with Dixie Lily dry beans, a wholesome, comforting favorite for any season.
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Servings
6
Prep Time
15 minutes
Cook Time
1 hour
Ingredients
10
Ingredients
- 1 cup Dixie Lily dry beans (such as pinto, navy, or mixed beans), soaked overnight
- 4 cups vegetable broth
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 potato, diced
- 1 zucchini, chopped
- 1 cup corn (fresh or frozen)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
Instructions
- Rinse and soak Dixie Lily dry beans overnight, then drain.
- In a large pot, sauté onion, garlic, carrots, and celery in a little oil until tender.
- Add soaked beans, broth, potato, zucchini, corn, and Italian seasoning.
- Bring to a boil, then reduce heat and simmer 50–60 minutes, or until beans and veggies are fully tender.
- Season with salt and pepper to taste. Serve hot with crusty bread or cornbread.
Products Used In This Recipe
Shop the Dixie Lily products that were used to bring this dish to life!
From Our Farms To Your Table
From hearty beans and fluffy rice to grits and cornbread, Dixie Lily brings Southern tradition and home-cooked comfort to your table. Our products are crafted for big flavors, simple cooking, and affordable meals the whole family will love.
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