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Veggie Bean Soup Recipe

Veggie Bean Soup Recipe

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. YIELD: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

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.

Nutritional Facts

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

Reviews for Veggie Bean Soup

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MY REVIEW
trippb1 149015
Reviewed Jan. 31, 2013

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

MY REVIEW
katlaydee3 94448
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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