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Vegetable Bean Soup with Spinach Recipe

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


Submitted by kentp

Makes 6 servings



Ingredients: 1 tablespoon oil 3 medium carrots, diced 2 ribs celery with leaves, diced 1 medium onion, chopped 1 clove garlic, minced 7 cups chicken broth (or water; it's good either way) 2 cups cooked great northern beans 2 cups cooked red kidney beans 2 cups tomatoes (may be canned) 1 tablespoon dried basil 1/2 teaspoon black pepper 1 tablespoon sugar 1 teaspoon parsley 10 ounces fresh spinach leaves, coarsely chopped (about 12 cups loose leaves before it's chopped, or about 6 cups coarsely chopped) salt, to taste

Recipe Ingredients for Vegetable Bean Soup with Spinach

1 tablespoon oil
1 yellow squash
1 squash/zucchini
1 red bell pepper
3 medium carrots, diced
3 stalk,+medium+7-1/2"+-+8"+long ribs celery with leaves
1 medium onion, chopped
1 leek
3 clove garlic, minced
8 cups chicken broth
1 cup Dry great northern beans
2 cups tomatoes (may be canned)
1 tablespoon dried basil
1/2 teaspoon black pepper
1 teaspoon parsley
10 ounces fresh spinach leaves, coarsely chopped (about 12 cups loose leaves before it's chopped, or about 6 cups coarsely chopped)
1 salt, to taste
5 oz chicken

Recipe Directions for Vegetable Bean Soup with Spinach

  1. Ingredients:

  2. 1 tablespoon oil

  3. 3 medium carrots, diced

  4. 2 ribs celery with leaves, diced

  5. 1 medium onion, chopped

  6. 1 clove garlic, minced

  7. 7 cups chicken broth (or water; it's good either way)

  8. 2 cups cooked great northern beans

  9. 2 cups cooked red kidney beans

  10. 2 cups tomatoes (may be canned)

  11. 1 tablespoon dried basil

  12. 1/2 teaspoon black pepper

  13. 1 tablespoon sugar

  14. 1 teaspoon parsley

  15. 10 ounces fresh spinach leaves, coarsely chopped (about 12 cups loose leaves before it's chopped, or about 6 cups coarsely chopped)

  16. salt, to taste

  17. Instructions:

  18. 1. Heat oil in a large stock pot over medium heat. Add carrots, celery, onion, and garlic. Cook and stir for 5 minutes.

  19. 2. Add broth, beans, tomatoes, basil, pepper, sugar, and parsley. Bring to a boil and simmer, uncovered, for about 30 minutes, until carrots are tender and flavors are well-spread throughout the soup.

  20. 3. Reduce heat to low and stir in spinach. Cook and stir until spinach is wilted. Add salt to taste.

  21. Vegetable bean soup with spinach, shown with hearty herb bread

Categories

Beans

Nutrition Facts
Serving Size 613.7g
Amount Per Serving
Calories
277
Calories from Fat
52
% Daily Value*
Total Fat
5.8g
9%
Saturated Fat
1.2g
6%
Trans Fat
0.0g
Cholesterol
18mg
6%
Sodium
1149mg
48%
Potassium
1473mg
42%
Total Carbohydrates
34.2g
11%
Dietary Fiber
10.5g
42%
Sugars
7.7g
Protein
23.4g
Vitamin A 220% Vitamin C 98%
Calcium 16% Iron 27%
* 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
  • Low in cholesterol
  • High in dietary fiber
  • High in manganese
  • High in magnesium
  • High in niacin
  • High in phosphorus
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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