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Veggie Bean Soup

 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.
Nutritional 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,

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Veggie Bean Soup (continued)

Nutritional Facts: 7 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat.