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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 182.6
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 733.5 mg
  • Total Carbs: 36.5 g
  • Dietary Fiber: 9.7 g
  • Protein: 10.2 g

View full nutritional breakdown of Wendy's Veggie Bean Soup - 1 cup serving calories by ingredient
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Wendy's Veggie Bean Soup - 1 cup serving

Submitted by: WENDYWITKOSKI
 Wendy's Veggie Bean Soup - 1 cup serving

Introduction

Fresh veggies and canned beans make this tasty high fiber soup.
Easily changed to suit your taste.
Fresh veggies and canned beans make this tasty high fiber soup.
Easily changed to suit your taste.

Number of Servings: 16

Ingredients

    2 TBLS Olive Oil
    2 Onions
    1 TBLS Minced Garlic
    6 medium Carrots
    1.5 c. Sweet Potato
    2 sticks Celery
    1.5 c. Zucchini
    2 15oz cans Black Beans
    2 15oz cans White Beans
    1 15oz can Great Northern Beans
    1 15oz can Pinto Beans
    1 15oz can Kidney Beans

Directions

Put olive oil in large skillet. Use food processor to puree onions, carrots, celery, sweet potato, and zucchini. Saute onions first, add garlic and the rest of the veggies, saute until tender. Pour into large kettle or crock pot. Add 7 cans of beans with liquid. Heat and simmer as desired.

You can easily substitute almost any vegetable you would like. Chopped spinach is a good addition. You can also change up the beans. I also use the veggie base and canned tomatoes to make a tasty spaghetti sauce. Add chili powder and call it chili. Enjoy!

Number of Servings: 16

Recipe submitted by SparkPeople user WENDYWITKOSKI.






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