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Bean Vegetable Soup

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Submitted by cecil chow

YIELD

4 servings

PREP

10 min

COOK

50 min

READY

60 min

Ingredients

1 ½ 355
CUPS ML RED KIDNEY BEANS
cooked
10 2.4
CUPS L WATER
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 237
CUP ML ONIONS
chopped
2 473
CUPS ML VEGETABLES
fresh
2 473
CUPS ML TOMATOES
crushed
1 1
X X SALT
pepper, seasonings to taste *
2 473
CUPS ML 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 871g (30.7 oz)
Amount per Serving
Calories 304 23% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 332mg 14%
Total Carbohydrate 16g 16%
Dietary Fiber 5g 19%
Sugars g
Protein 23g
Vitamin A 54% Vitamin C 28%
Calcium 9% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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