BEAN VEGETABLE SOUP
Beans add extra texture and flavor to this vegetable soup. This soup is light in calories yet packed with flavor. -Bean Education and Awareness Network, Scottsbluff, Nebraska
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the carrots, onions and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in broth, one can of beans, broccoli and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes. , Place remaining beans in a blender; cover and process until smooth. Add to the soup with spinach if desired; simmer for 2 minutes or until heated through.
Nutrition Facts : Calories 174 calories, Fat 3g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 914mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 7g fiber), Protein 10g protein.
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Eleen Shuman
[email protected]This soup was easy to make and very flavorful. I will definitely be making it again!
Jaydin Ray
[email protected]This soup was delicious! I used all of the vegetables that were listed in the recipe, and I also added some chopped spinach. The soup was very flavorful and filling.
Raman Nepali
[email protected]I made this soup last night and it was a hit with my family! The soup was very flavorful and filling. I will definitely be making this soup again!
Aubrey Evans
[email protected]This soup was delicious and easy to make! I used all of the vegetables that were listed in the recipe, and I also added some chopped spinach. The soup was very flavorful and filling. I will definitely be making this soup again!