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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 141.8
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,125.2 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 6.2 g
  • Protein: 5.9 g

View full nutritional breakdown of Vegan bean, vegetable and spinach soup calories by ingredient
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Vegan bean, vegetable and spinach soup

Submitted by: LUCELU

Introduction

This recipe makes a consistently delicious soup that is simple to make ahead for a week of lunches. I found this recipe from Zenhabits.com and modified it a little. I estmated the prep time, it didn't take too long. This recipe makes a consistently delicious soup that is simple to make ahead for a week of lunches. I found this recipe from Zenhabits.com and modified it a little. I estmated the prep time, it didn't take too long.
Number of Servings: 10

Ingredients

    Various veggies, sliced: celery, carrots, corn, fresh spinach, broccoli, zucchini, squash -- approximately 3 - 4 cups worth
    1 yellow onion, diced
    2 cloves garlic, minced
    Vegetable boullion, 4 cubes
    2 cans of beans (what you have on hand: kidney, white beans, garbanzo beans-- so long as they hold up well in a soup)
    1 can stewed tomatoes (I use Wegmans kitchen cut tomatoes)
    water
    olive oil -- about 2 tablespoons
    salt, pepper, italian seasoning/herb mix

Directions

1. dice all the veggies and open the cans of beans/corn; don't skin the squash, just wash well, cut in half, scoop out seeds and chop. I tend to put the onion first through the food processor, put in a dish, then chop of carrots, celery, zuccini, pepper-- whatever vegetables--pulse until they are small enough for soup, put in a bowl. Then chop up the squash with a knife. I use the garlic press for the garlic. Put buillion into a measuring cup with 1 cup of hot water to dissolve.

2. Heat up the oil in the bottom of a big soup pot/dutch oven, whatever you use for soup. Put in onion and garlic and saute for about 5 minutes. Add the veggies except the leafy ones (spinach, kale, chard), heat until veggies get a little soft.

3. Season veggies with salt/pepper to taste, Italian seasoning.

4 Add beans and tomatoes and enough water til the pot has about 3 -4 inches from the top if not using a stock pot, 5-6 if you are. Add dissolved veg boullion cubes. Boil

5. Add spinach a few minute before nearly done. Veggies should be tender to the fork. Serve over 1/2 cup whole grain cooked pasta, brown or red rice, bulgar wheat.

Number of Servings: 10

Recipe submitted by SparkPeople user LUCELU.






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