Show Subscription Form




Kidney Bean Vegetable Soup Recipe
Kidney Bean Vegetable Soup Recipe photo by Taste of Home

Kidney Bean Vegetable Soup Recipe

Publisher Photo
"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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 medium zucchini, cubed
  • 1 medium carrot, diced
  • 2 celery ribs, chopped
  • 3 green onions, sliced
  • 1/4 cup chopped fresh spinach
  • 3 tablespoons quick-cooking barley
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1/4 cup minced fresh parsley
  • 1 garlic clove, minced
  • 1/2 teaspoon garlic salt
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Nutritional Facts

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.

Directions

  1. In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until the barley and vegetables are tender. Add the tomatoes; heat through. Yield: 8 servings (2 quarts).
Originally published as Vegetable Bean Soup in Quick Cooking September/October 2002, p53

Nutritional Facts

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.

Reviews for Kidney Bean Vegetable Soup

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 20, 2011

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!

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT