Veggie Bean Soup
From Williamson, West Virginia, Lois Dean writes, “As chairman of the kitchen at my church, I wanted a meatless soup for a Lenten lunch. I came up with this colorful vegetable recipe and got rave reviews.”4 ServingsPrep/Total Time: 25 min.
Ingredients
- 1/2 cup chopped onion
- 1/2 cup sliced celery
- 1/2 cup sliced fresh carrots
- 1 tablespoon olive oil
- 1/2 teaspoon minced garlic
- 2 cups water
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 3/4 cup chicken broth
- 3/4 cup Italian stewed tomatoes
- 1/2 cup cubed peeled potato
- 1/2 cup frozen cut green beans
- 1 bay leaf
- 1/2 teaspoon salt, optional
- 1/4 teaspoon pepper
Directions
- In a large saucepan, saute the onion, celery and carrots in oil until
- tender. Add garlic; cook 1 minute longer. Stir in the remaining
- ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15
- minutes or until heated through. Discard bay leaf. Yield: 4
- servings.
Nutrition Facts: 1 cup (prepared with reduced-sodium chicken broth; calculated without salt) equals 171 calories, 4 g fat (trace saturated fat), 0 cholesterol, 567 mg sodium, 28 g carbohydrate, 8 g fiber,