Bean Vegetable Soup
Yield
4 servingsPrep
10 minCook
50 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
red kidney beans
cooked |
|
| 10 | cups |
water
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
onions
chopped |
|
| 2 | cups |
vegetables
fresh |
|
| 2 | cups |
tomatoes
crushed |
|
| 1 | x |
salt
pepper, seasonings to taste |
*
|
| 2 | cups |
pasta
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
red kidney beans
cooked |
|
| 2.4 | l |
water
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
onions
chopped |
|
| 473 | ml |
vegetables
fresh |
|
| 473 | ml |
tomatoes
crushed |
|
| 1 | x |
salt
pepper, seasonings to taste |
*
|
| 473 | 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.
