Navy Bean Soup with Corn and Red Peppers

- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Directions
2 T light olive oil1 large onion, finely chopped2 medium potatoes, finely diced1 large carrot, peeled and thinly sliced6 cups prepared vegetable broth or 6 cups water with 2 vegetable bouillon cubesTwo 16-ounce cans navy (small white) beans, drained and rinsed or 4 cups cooked (from 1 2/3 cup dried)1 medium red bell pepper, cut into short, thin strips2 plum (roma) tomatoes, finely diced (or 1 can diced tomatoes)2 cups cooked resh corn kernels (from about 2 medium ears) or frozen corn kernels, thawed1 t dried dill1 t paprikaSalt & freshly ground pepper to taste
Heat the oil in a soup pot. Add the onion and saute over medium heat until golden. Add the potatoes, carrot and broth. Bring to a summer, then cover and simmer gently for 15 minutes.
Add teh beans, bell pepper, tomatoes, corn, dill and paprika. Simmer very gently until all the vegetables are tender and the flavors well blended, 25-30 minutes. Seasons with salt and pepper, simmer for another 5 minutes, then serve.
Serving Size: Makes 12 servings, about 1 1/2 cups per serving
Number of Servings: 12
Recipe submitted by SparkPeople user ASHLEIGHGAL.
Add teh beans, bell pepper, tomatoes, corn, dill and paprika. Simmer very gently until all the vegetables are tender and the flavors well blended, 25-30 minutes. Seasons with salt and pepper, simmer for another 5 minutes, then serve.
Serving Size: Makes 12 servings, about 1 1/2 cups per serving
Number of Servings: 12
Recipe submitted by SparkPeople user ASHLEIGHGAL.
Nutritional Info Amount Per Serving
- Calories: 202.3
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 584.8 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 7.1 g
- Protein: 8.8 g
Member Reviews