Vegetable Bean Soup Recipe

Vegetable Bean Soup Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Beans add extra texture and flavor to this vegetable soup.—Bean Education and Awareness Network, Scottsbluff, Nebraska

This recipe is:

Quick

[X]

Rate Vegetable Bean Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Vegetable Bean Soup Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

10 20 30

Ingredients

3 medium carrots, sliced
1-1/2 cups chopped onions
1 cup sliced celery
1 tablespoon canola oil
2 to 3 garlic cloves, minced
2 cans (14-1/2 ounces each) chicken broth
2 cans (15 ounces each) navy or great northern beans, rinsed and drained, divided
2 cups fresh broccoli florets
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 cup fresh baby spinach, optional

Directions

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. Yield: 8 servings (2 quarts).

Nutritional Facts 1 cup equals 174 calories, 3 g fat (trace saturated fat), 2 mg cholesterol, 914 mg sodium, 29 g carbohydrate, 7 g fiber, 10 g protein.

Originally published as Vegetable Bean Soup in Country Woman January/February 2000, p41