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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 195.0
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 325.2 mg
  • Total Carbs: 33.5 g
  • Dietary Fiber: 10.2 g
  • Protein: 13.2 g

View full nutritional breakdown of Vegetable Bean Soup calories by ingredient
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Vegetable Bean Soup

Submitted by: STEINERMOM

Introduction

This is the staple recipe that I make for our family. It is low sodium and my kids add salt to taste. This is the staple recipe that I make for our family. It is low sodium and my kids add salt to taste.
Number of Servings: 12

Ingredients

    2 small yellow onions, chopped
    2 Tbsp. olive oil
    2 32oz containers low sodium chicken or vegetable broth
    2 14.5oz cans Muir Glen fire roasted crushed tomatoes
    5 large carrots, chopped
    4 stalks of celery, chopped
    3 c. cauliflower, chopped
    2 c. cabbage, chopped
    1.5 c. green beans, cut
    1 can black beans, drained and rinsed
    1 can white beans, drained and rinsed
    1 can pinto beans, drained and rinsed

Directions

Saute onion in olive oil until translucent and then remove from heat. Chop all the vegetables. Add broth, tomatoes and vegetables to onion/oil mix. Add beans. Stir. Bring to boil then reduce heat and simmer in covered pot. Will be ready in about an hour.

Serving Size: makes 12 2-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user KPHADLOCK.






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