Veggie Bean Soup Recipe
Veggie Bean Soup Recipe photo by Taste of Home

Veggie Bean Soup Recipe

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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.”
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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

Nutritional Facts

1 cup: 171 calories, 4g fat (trace saturated fat), 0mg cholesterol, 567mg sodium, 28g carbohydrate (5g sugars, 8g fiber), 7g protein Diabetic Exchanges:1 starch, 1 lean meat 2 vegetabl

Directions

  1. 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.
Originally published as Veggie Bean Soup in Quick Cooking January/February 2006, p40

Reviews for Veggie Bean Soup

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jan. 31, 2013

"Made this just now (without the potato) ... It is absolutely delicious!!"

MY REVIEW
Reviewed Jan. 27, 2011

"This is an excellent soup. I cooked it a little longer though, more like 25 minutes. I served it with the Tuna Cheese Sandwiches in the same issue."

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