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Vegetable Bean Soup

Vegetable Bean Soup
Beans add extra texture and flavor to this vegetable soup.—Bean Education and Awareness Network, Scottsbluff, Nebraska
8 ServingsPrep/Total Time: 30 min.

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).
© Taste of Home 2013

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Vegetable Bean Soup (continued)

Nutrition 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.
© Taste of Home 2013