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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 129.6
  • Total Fat: 1.8 g
  • Cholesterol: 0.5 mg
  • Sodium: 481.6 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 6.0 g
  • Protein: 6.7 g

View full nutritional breakdown of Fall Vegetable and Bean Soup variation wendyjohn calories by ingredient
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Fall Vegetable and Bean Soup variation wendyjohn

Submitted by: WENDYJOHN1

Introduction

Found this recipe in a newspaper long time ago. In the last 15 minutes before serving can added any fresh green vegetable or frozen peas. I chose spinach this time. The Parmesan rind comes out just before eating. Can also add 1 cup of small pasta instead of the Quinoa. Found this recipe in a newspaper long time ago. In the last 15 minutes before serving can added any fresh green vegetable or frozen peas. I chose spinach this time. The Parmesan rind comes out just before eating. Can also add 1 cup of small pasta instead of the Quinoa.
Number of Servings: 13

Ingredients

    1 Tbsp Olive Oil
    3 cloves Garlic
    1 large white Onions
    2 large Celery stalks
    2 large Carrots
    5 fresh Thyme sprigs
    .25 tsp Black Pepper
    4 cups Campbells Vegetable Stock
    28 oz can diced tomatoes
    19 oz can Black Beans
    .25 cup Quinoa
    1 inch Parmesan Cheese rind hard
    1 medium Sweet potato
    .5 pkg frozen Spinach
    3 medium Zucchini

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Directions

Bring to a boil and then simmer everything except the beans, zucchini and spinach about 30 minutes. Add the rest and simmer for 20 more minutes. Discard the parmesan rind and the thyme sprigs. Add water and salt if necessary. May serve with shaved parmesan cheese if desired.

Serving Size: Makes 13 1.5 cup servings

Number of Servings: 13

Recipe submitted by SparkPeople user WENDYJOHN1.






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