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Cream of Green Bean Soup Recipe

Looking for an easy Cream of Green Bean Soup recipe? Learn how to make Cream of Green Bean Soup using healthy ingredients.


Submitted by cheririchardson

Makes 4 servings



This healthy vegetarian soup can be made vegan by exchanging tofuti for the neufachatel cheese. You will also lower the calories and sodium just a bit.

Recipe Ingredients for Cream of Green Bean Soup

4 cup Organics Vegetable Broth
8 oz Beans, Snap, Green
1 medium (2-1/4" to 3-1/4" dia.) Potatoes, Boiled
1 medium raw Carrots
1/2 medium White Onion
2 cloves, raw Garlic
2 medium stalks Organic Celery
1 cup Lima Beans, Immature Seeds
1/2 medium Green Bell Pepper
1/2 tsp, leaves Tarragon, Dried
1 T extra virgin olive oil
2 oz Neufchatel Cheese
1/2 tsp, thyme, dried

Recipe Directions for Cream of Green Bean Soup

  1. Cut green beans, dice potato, and julienne carrots and heat in vege broth with lima beens in stainless steel pot on med/high.

  2. Heat olive oil in stainless steel pan on med and lightly saute onion, garlic, bell pepper, celery, tarragon and thyme

  3. Add cream cheese to pan and stir until melted

  4. Add contents of pan to pot and stir until blended

  5. Serve warm

Categories

Vegetables, Soup, American, Boil, Vegetarian

Nutrition Facts
Serving Size 462.7g
Amount Per Serving
Calories
207
Calories from Fat
64
% Daily Value*
Total Fat
7.1g
11%
Saturated Fat
2.7g
13%
Trans Fat
0.0g
Cholesterol
11mg
4%
Sodium
694mg
29%
Potassium
471mg
13%
Total Carbohydrates
30.3g
10%
Dietary Fiber
6.8g
27%
Sugars
7.6g
Protein
6.9g
Vitamin A 84% Vitamin C 52%
Calcium 7% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in cholesterol
  • High in dietary fiber
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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