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Four Bean Soup

A hearty, savory soup chock-full of beans with garlic, tomatoes, and herbs. The perfect antidote to a chilly day--serve it with buttered cornbread and a crisp salad.


  • 1 can (15 1/2 ounces) great northern beans
  • 1 can (15 1/2 ounces) red beans
  • 1 can (15 1/2 ounces) butter beans
  • 1 can (15 1/2 ounces) black beans
  • 1 tablespoon Graisse de Canard Gold® or vegetable oil
  • 1/2 cup diced onion
  • 1/2 cup diced peeled carrots
  • 1/2 cup diced celery
  • 2 cloves garlic, chopped
  • 2 teaspoons dried oregano
  • 2 teaspoons dried Herbes de Provence
  • 1 can (28 ounces) diced tomatoes
  • 1 1/2 ounces Veggie-Stock Gold® dissolved in 4 cups hot water
  • 2 teaspoons salt, plus additional as needed
  • 1/2 teaspoon fresh cracked pepper, plus additional as needed


  1. Drain and rinse all the beans and set them aside.
  2. Heat the Graisse de Canard Gold® in a stockpot on medium-high, add the onion, carrots, and celery, and cook, stirring, about 5 minutes, until the vegetables are soft but not browned. Add the garlic and dried herbs and cook, stirring, 1-2 minutes more.
  3. Stir in the tomatoes and their juices, the dissolved Veggie-Stock Gold®, and the beans. Bring the soup to a boil, then reduce the heat to medium-low and add the salt and pepper. Simmer the soup for 15 minutes and then season with additional salt and pepper if needed.
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Classic French Stocks and Sauces