Sault Ste. Marie Bean and Vegetable Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-25 · Updated 2026-03-25

A hearty soup featuring seasonal vegetables and beans, inspired by the lakeside charm of Sault Ste. Marie. This american-inspired vegetarian ready in about 100 minutes pairs carrots, celery, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large, diced carrots
• 2 stalks, diced celery
• 1 large, diced onion
• 2 cloves, minced garlic
• 1.5 cups, soaked overnight dried beans (e.g., kidney or pinto)
• 6 cups vegetable broth
• 2 tbsp olive oil
• 1.5 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 large diced onion, 2 diced celery stalks, and 2 large diced carrots. Sauté for 5 minutes until softened.
2. Step 2: Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Stir in 1.5 cups soaked dried beans, 6 cups vegetable broth, 1.5 tsp salt, and 1 tsp pepper. Bring to a boil.
3. Step 3: Reduce heat to low, cover, and simmer for 1.5 hours until beans are tender. Check for seasoning and adjust salt and pepper as needed.
4. Step 4: Serve hot, optionally garnished with fresh herbs like thyme or parsley.