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Quick Vegetable-Bean Soup Recipe

Looking for an easy Quick Vegetable-Bean Soup recipe? Learn how to make Quick Vegetable-Bean Soup using healthy ingredients.


Submitted by miltowngirl

Makes 8 servings



Nutritious meal-in-a-bowl that's easy to make in a hurry. Use two 1-lb. bags of mixed frozen veggies. (California Blend is used here.) This recipe adapted from Fatfree Vegan Kitchen.

Recipe Ingredients for Quick Vegetable-Bean Soup

6 cups vegetable broth
16 ounces tomatoes, diced, canned
16 ounces cannellini beans, cooked, canned
16 ounces kidney beans, cooked, canned
2/3 lb. broccoli, frozen
2/3 lb. cauliflower, frozen
2/3 lb. carrots, frozen
4 cloves garlic, minced
1 teaspoon basil
1/2 teaspoons oregano
1/2 teaspoon thyme
1/2 cup quinoa

Recipe Directions for Quick Vegetable-Bean Soup

  1. Rinse quinoa well.

  2. Put all the ingredients plus black pepper and salt to taste in a large pot and cook until vegetables are done, about 20-30 minutes.

  3. Taste and adjust seasonings before serving. Add a couple shakes of hot pepper sauce if desired.

  4. Makes eight 2-cup servings.

Categories

Beans, Vegetables, Soup, Quick, Vegetarian

Nutrition Facts
Serving Size 475.9g
Amount Per Serving
Calories
220
Calories from Fat
19
% Daily Value*
Total Fat
2.1g
3%
Saturated Fat
0.4g
2%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
891mg
37%
Potassium
849mg
24%
Total Carbohydrates
36.3g
12%
Dietary Fiber
10.7g
43%
Sugars
4.8g
Protein
14.7g
Vitamin A 98% Vitamin C 99%
Calcium 9% Iron 18%
* 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
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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