Runner Bean Soup

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0.9 min read
Healthy Vegetarian Recipe

Runner Bean Soup

Course: Dinner, Lunch, Main Course, Main Dish, Side Dish, Soup, Vegetarian
Cuisine: American, International, Vegan, Vegetarian
Yield: 8 people


  • 1 pound runner beans (dry) soaked overnight, rinsed, and drained
  • 1.5 quarts vegetable stock (low-sodium)
  • 1/2 Vidalia onion diced
  • 2 tablespoons fresh garlic chopped
  • 1/2 pound carrots diced
  • 1/2 head celery diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 green bell pepper diced
  • 1/2 bunch fresh thyme leaves picked
  • 1 bay leaf
  • 1/2 teaspoon allspice ground
  • 1/2 tablespoon liquid smoke
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon oregano (dry)
  • 1/2 tablespoon dried basil
  • 1/2 tablespoon Pritikin seasoning (homemade blend of granulated onion, granulated garlic, salt-free lemon peeper, and paprika)
  • 1/2 bunch cilantro leaves picked and chopped
  • 1 16-ounce bottle Enrico’s® Spicy Salsa (or other low-sodium varieties)


  • In large stockpot, cook beans in vegetable stock on medium heat until tender (cooking time varies depending on age of beans).
  • Add remaining ingredients, except cilantro and salsa, and simmer for 20 minutes.
  • Just before serving, add cilantro and salsa.
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