Spring Vegetable Oat and Bean Soup

Most people eat oats for breakfast, but did you know that steel cut oats are amazing in savory applications as well? Like adding them to a soup, instead of rice.  It is almost like rice when it is done cooking, but a little more texture. Steel cut oats actually have 6 grams of protein per serving and fiber so it is more nutritional bang for your buck than the rice.  This soup is hearty delicious and easy to make!  Give it a try this spring!

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.




  1. Combine the stock, water, celery, carrots, leeks, garlic, mushrooms, sea salt and thyme in a pot and bring to a boil.
  2. Lower to a simmer and cook for 20 minutes until the veggies have softened.
  3. Add the oats, and continue to cook until they are tender, about 15 minutes more.
  4. Add the asparagus and beans and cook 5 minutes more.
  5. Remove from and serve!

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Recipe Type

  • Dairy-Free
  • Heart Healthy
  • soup
  • Vegan
  • Vegetarian

Course Type

  • Entree
  • Soup

Skill Level

  • Beginner
  • Easy