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"My family loves this vegetable soup," pens Lillian Palko from her Napa, California home. Chock-full of kidney beans, celery, spinach, carrots, zucchini and tomatoes, the comforting broth is ideal to serve on cool autumn days with a loaf of crusty bread or warm biscuits.
This recipe is:
Quick
Nutritional Analysis: One serving (1 cup) equals 103 calories, trace fat (trace saturated fat), 0 cholesterol, 939 mg sodium, 19 g carbohydrate, 4 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.
Originally published as Vegetable Bean Soup in Quick Cooking September/October 2002, p53
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Reviewed on Jan. 20, 2011 by qbcnfloress
This has been a staple in our meal plan since we first got the recipe in 2002! It is very easy to make and easy to adapt to what you have on hand in the vegetable drawer. We almost always use baby carrots which cuts down chopping time, but I add more than the recipe calls for, as well as extra celery, garlic, onions, and spinach. (We like our soup with LOTS of veggies). Have never been able to find the quick-cooking barley, so I use the regular barley and cook everything longer - practically a foolproof recipe! All 3 kids love it, too, yum!
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