Vegetable soup with kidney beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/4 of a small head of green cabbage, chopped2 large carrots, peeled and sliced 1 15 oz. can of corn, with the liquid1 15 oz. can of dark red kidney beans with the liquid2 15 oz. can of stewed tomatoes, blend them if you don't want chunks.2 15 oz. cans of green beans, with the liquid2 packets of chicken bouillon or 2 chicken bouillon cubes2 1/2 Rapunzel vegetable bouillon cubes with herbs and sea salt1 teaspoon fresh thyme, or use 1/2 tsp. dried1/2 tsp. black pepper1/2 tsp. onion powder1/2 tsp. garlic powder1 tsp. seasoned salt1 quart of water
Peel the carrots and slice or chop into bite sized pieces. Chop the cabbage as finely as you like. Add the cabbage and carrots and spices to a large soup pot sprayed with cooking spray. Sautee until the vegetables begin to soften and the spices give a good smell. Add the canned vegetables with the liquid, do not drain. Add the water and bouillon. Stir to dissolve the bouillon and taste, adjust spices to your taste.
Simmer for at least 30 minutes or until the vegetables are done.
Serving Size: makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user BEATRIMSOON.
Simmer for at least 30 minutes or until the vegetables are done.
Serving Size: makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user BEATRIMSOON.
Nutritional Info Amount Per Serving
- Calories: 97.3
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 892.1 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 5.5 g
- Protein: 4.5 g