Bean Vegetable Soup

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60 minutes Prep: 10 minutes Cook: 50 minutes

304 calories per serving view nutrition facts

# of servings this recipe makes

4-6 servings suggest servings

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Ingredients

1 1/2	cups	kidney beans	cooked
10	cups	water
2	tablespoons	vegetable oil
1	cup	onion	chopped
2	cups	vegetables	fresh
2	cups	tomatoes	crushed
1	x	salt	pepper, seasonings to taste
2	cups	pasta	cooked

Directions

In a saucepan, combine cooked beans, water, oil, onion, vegetables, tomatoes and seasonings.

Bring to a boil.

Reduce heat and simmer for 55 minutes or until vegetables are tender.

Add cooked pasta and heat through.

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Nutrition Facts

Serving Size 871g

Amount per Serving

Calories 304 23% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 332mg	14%
Total Carbohydrate 48.0g	16%
Dietary Fiber 5.0g	19%
Sugars 8.0g
Protein 11.0g	23%

Vitamin A	54%		Vitamin C	28%
Calcium	9%		Iron	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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