Recipes - add a little spice to your life!

Recipes add a little spice to your life!

Garden Vegetable and Bean Soup_small

Garden Vegetable and Bean Soup

Prep time:
10 minutes 
Cooking time:
15 minutes 
Total time:
25 minutes 
Ease of prep:
Makes 6 Servings
 
Portion size:
1 cup 

x 6 servings

Nutrition Per Serving

Calories:
242.0 
Carbohydrates:
40.0g
Protein:
16.0g
Fat:
1.0g
Cholesterol:
0.0mg
Sodium:
884.0mg

Food Choices

Starch:
2.0 
Vegetable:
2.0 
Fruit:
0.0 
Protein:
1.0 
Fat:
0.0 
Milk:
0.0 
Print

Load up on veggies with this Garden Vegetable and Bean Soup recipe. This soup uses carrots, garlic, celery, onion, Navy Beans or Great Northern beans, chicken broth, broccoli, spinach and spices.

Ingredients

  • 1 1/2   cup(s)  chopped onion
  • 1   cup(s)  celery, sliced
  • 3   medium  carrots, sliced
  • 2   tsp  garlic, minced
  • 1   Tbsp  vegetable oil
  • 2   can(s)  15-ounce navy or great northern beans
  • 2   can(s)  14.5-ounce fat-free reduced sodium chicken broth
  • 2   cup(s)  broccoli florets
  • 1/2   tsp  dried rosemary leaves
  • 1/4   tsp  ground thyme leaves
  • 1   cup(s)  salad spinach
  • 1   salt and pepper, to taste

Directions

  1. Saute onion, celery, carrots, and garlic in oil in large saucepan 3 to 4 minutes.
  2. Add 1 can beans, chicken broth, broccoli florets, and herbs to saucepan; heat to boiling.
  3. Reduce heat and simmer until broccoli is tender, 5 to 7 minutes.
  4. While soup is cooking, process remaining beans in food processor or mash until smooth.
  5. Stir pureed beans and spinach into soup; simmer until hot, about 2 minutes.
  6. Season to taste with salt and pepper.

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