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Carrot Soup Recipes

Name: Hearty Vegetable Bean Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings.
Cuisine: North America, Mexican
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

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Hearty Vegetable Bean Soup

1 review

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!"