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Hearty Bean Vegetable Soup

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Submitted by norene

Hearty Bean Vegetable Soup recipe

YIELD

10 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

15 433.5
OUNCES ML/G RED KIDNEY BEANS
canned
32 924.8
OUNCES ML/G TOMATOES
canned, cut up
15 433.5
OUNCES ML/G GREAT NORTHERN BEANS
canned
15 433.5
½ 118
CUP ML WATER
3 3
MEDIUM EACH ONIONS
chopped
2 2
MEDIUM EACH GREEN BELL PEPPERS
chopped
2 2
EACH CELERY STALKS
sliced *
1 1
EACH ZUCCHINI
halved length,sliced *
2 2
CLOVES GARLIC CLOVES
minced *
2 1E+1
TEASPOONS ML BASIL
crushed *
¼ 1.3
TEASPOON ML BLACK PEPPER
1 1
EACH BAY LEAVES *

Directions

Combine the undrained tomatoes, undrained beans, water, and remaining vegetables and seasonings in a 4-quart Dutch oven.

Bring to boil.

Reduce the heat; cover and simmer for about 1 hour or until vegetables are tender.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 280g (9.9 oz)
Amount per Serving
Calories 186 6% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 315mg 13%
Total Carbohydrate 12g 12%
Dietary Fiber 10g 38%
Sugars g
Protein 20g
Vitamin A 15% Vitamin C 63%
Calcium 8% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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