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Kidney Bean Vegetable Soup

Name: Kidney Bean Vegetable Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings (2 quarts).
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

1 review

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

8 servings (2 quarts)

Updated: Oct. 04, 2022

"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.

Kidney Bean Vegetable Soup Recipe photo by Taste of Home

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

Directions

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.

Nutrition Facts

1 cup: 103 calories, 0 fat (0 saturated fat), 0 cholesterol, 939mg sodium, 19g carbohydrate (0 sugars, 4g fiber), 7g protein.

Kidney Bean Vegetable Soup

Ingredients

Directions

Nutrition Facts

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