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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 208.7
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 233.5 mg
  • Total Carbs: 39.9 g
  • Dietary Fiber: 8.0 g
  • Protein: 7.3 g

View full nutritional breakdown of Kristina's Veggie Bean Soup calories by ingredient
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Kristina's Veggie Bean Soup

Submitted by: KRISTINA_BROOKE
Kristina's Veggie Bean Soup

Introduction

I made this soup on a rainy day using all the veggies that I had in my fridge. I would have added corn if I had any. I made this soup on a rainy day using all the veggies that I had in my fridge. I would have added corn if I had any.
Number of Servings: 10

Ingredients

    Carrots, raw, 3 medium (chopped)
    Mushrooms, 8 fresh (chopped)
    Onions, raw, 2 medium (chopped)
    Garlic, 4 clove (chopped)
    Celery, raw, 1 stalk, large (chopped)
    Red Ripe Tomatoes, 2 medium (chopped)
    Swiss Chard, 3 cup, chopped (chop stems and tear leaves; keep separate)
    Leeks, 5 leek (chopped)
    Asparagus, fresh, 3 spear, medium (chopped)
    Potato, raw, 3 large (chopped)
    Beans, great northern, 1.5 cup (dry and presoaked)
    Olive Oil, Extra Virgin, 2 tbs
    Water, tap, 8 cup (64 oz)
    Sage, ground, .5 tbsp
    Thyme, ground, .5 tbsp
    Cinnamon, ground, .5 tsp
    Bay Leaf, 1 tbsp, crumbled
    adobo goya, 0.25 tsp
    Pepper, black, .5 tbsp

Directions

Serving size is 2 cups. Should make 10 servings.

Saute onion, garlic, carrots, leeks, celery. mushrooms, tomatoes, and asparagus in olive oil using a large stock pot or dutch oven.

Add all remaining veggies except for the potatoes, Chard leaves. DO NOT ADD BEANS YET.
Add enough water to just cover the veggies and add all spices/seasoning.
Bring to a boil and then simmer for 1 hour.
Add beans and potatoes and the remaining water.
Stir and allow to simmer for 2 hours. Be sure to stir and check water level periodically . Add more water as needed. Soup should be brothy not thick.

When soup has finished cooking add Swiss Chard leaves and cover fro 10 minutes. Serve in bowl.

Number of Servings: 10

Recipe submitted by SparkPeople user KRISTINA_BROOKE.






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