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This soup is one of my favorite fast dishes on a cold winter day. My husband and I like to eat this soup out of mugs in front of the fireplace.—Mary Ann Morgan, Cedartown, Georgia
This recipe is:
Quick
Nutritional Analysis: One 1-1/3-cup serving (prepared with reduced-fat cheese) equals 328 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 614 mg sodium, 56 g carbohydrate, 12 g fiber, 18 g protein.
Originally published as Vegetable Bean Soup in Taste of Home February/March 2003, p21
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Reviewed on Jan. 23, 2011 by DeAnna2008
I've been making this recipe since it appeared in TOH, and it's a winter favorite. You can switch out different beans to your family's liking, and I use the spicy tomatoes and Rotel to give it a bit more kick. It's also a good recipe for leftover beans, which I cook a lot because we're not big meat-eaters. I make this soup in the slow cooker so it can simmer for several hours and serve it with cornbread and onions.
Reviewed on Jun. 25, 2009 by jeanbock
Reviewed on Feb. 13, 2008 by ktj101521
Why don't you have a calculator to reduce the size of the recipe for 2 servings.
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