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Vegetable Bean Soup Recipe

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


Submitted by wulfrarose

Makes 12 servings



Use crushed tomatoes instead of diced to create a thick and filling soup. Lots of vitamins and nutrients and wonderful for a cool autumn evening. Add a dash of hot sauce for a little more zing.

Recipe Ingredients for Vegetable Bean Soup

22 oz. diced tomatoes
12 oz. black beans
12 oz. red beans
24 oz. frozen mixed vegetables
1/2 cup chopped onion
3 cloves garlic
3 T olive oil
1/2 tsp ginger
1/2 tsp mustard
1/2 tsp salt
1 T pepper
1/2 tsp tarragon
1/2 tsp parsley
16 oz. organic chicken broth

Recipe Directions for Vegetable Bean Soup

Saute onions and garlic in olive oil in bottom of soup pot until onions are clear. Add spices and cook one minute. Add tomatoes, veggies, beans and broth. Top with water if needed. Bring to a boil, then reduce heat, cover and simmer 1/2 hour to 1 hour. Top with scallions if desired.
Categories

First Course

Nutrition Facts
Serving Size 213.2g
Amount Per Serving
Calories
280
Calories from Fat
40
% Daily Value*
Total Fat
4.5g
7%
Saturated Fat
0.7g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
245mg
10%
Potassium
1077mg
31%
Total Carbohydrates
45.8g
15%
Dietary Fiber
11.9g
48%
Sugars
4.6g
Protein
15.5g
Vitamin A 57% Vitamin C 17%
Calcium 9% Iron 23%
* 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
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