Hearty Vegetable Bean Soup Recipe

4 1 2
Hearty Vegetable Bean Soup Recipe
Hearty Vegetable Bean Soup Recipe photo by Taste of Home
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Hearty Vegetable Bean Soup Recipe

Read Reviews
4 1 2
Publisher Photo
Chock-full of vegetables and beans, this hearty soup is sure to satisfy your hungry bunch on a winter night. Writes Cathy Seed from Hudson, Ohio. "This soup is wonderfully easy to make and very tasty. In summer, use fresh produce from the garden or your local farmer's market. In winter, just use frozen or open some cans of veggies—it couldn't be simpler!"
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 40 min.

Ingredients

  • 1 cup sliced carrots
  • 1 cup thinly sliced zucchini
  • 3/4 cup chopped onion
  • 1/2 cup chopped sweet red pepper
  • 1 tablespoon olive oil
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1 cup frozen white or frozen shoepeg corn
  • 4 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons minced fresh cilantro

Directions

In a large saucepan or Dutch oven, saute the carrots, zucchini, onion and red pepper in oil until crisp-tender. Add the broth, beans, tomatoes, corn, cumin and cayenne; bring to a boil.
Reduce heat; simmer, uncovered, for 30-35 minutes or until vegetables are tender, stirring occasionally. Stir in cilantro. Yield: 6 servings.
Originally published as Vegetable Bean Soup in Light & Tasty December/January 2003, p50

Nutritional Facts

1-1/2 cups: 285 calories, 5g fat (0 saturated fat), 0 cholesterol, 1356mg sodium, 52g carbohydrate (0 sugars, 11g fiber), 13g protein.

  • 1 cup sliced carrots
  • 1 cup thinly sliced zucchini
  • 3/4 cup chopped onion
  • 1/2 cup chopped sweet red pepper
  • 1 tablespoon olive oil
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1 cup frozen white or frozen shoepeg corn
  • 4 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons minced fresh cilantro
  1. In a large saucepan or Dutch oven, saute the carrots, zucchini, onion and red pepper in oil until crisp-tender. Add the broth, beans, tomatoes, corn, cumin and cayenne; bring to a boil.
  2. Reduce heat; simmer, uncovered, for 30-35 minutes or until vegetables are tender, stirring occasionally. Stir in cilantro. Yield: 6 servings.
Originally published as Vegetable Bean Soup in Light & Tasty December/January 2003, p50

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dccookin User ID: 7162688 120080
Reviewed Oct. 11, 2013

"This is really good. It seems like a lot of work, but it goes together fast and easy."

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