Garden Vegetable Soup with Pinto Beans
- Number of Servings: 6
Ingredients
2 Tablespoons Extra Virgin Olive Oil1/2 Small Onion diced1 Tablespoon Garlic minced1 Tablespoon Tomato Paste1 Teaspoon Celery, Fennel or Cumin Seeds2 Stalks Celery sliced1 Small Carrot diced1 Small Turnip peeled and diced2 Cups Kale or Collard Greens chopped1 Large Tomato chopped1/2 Teaspoon Sea Salt1 Can (15 ounce) Pinto Beans1 Cup Fresh or Frozen Corn5 Cups Water2 Tablespoons Fresh Basil (or 2 teaspoons dried basil) Salt and Pepper to taste1 Splash Balsamic Vinegar or Lemon Juice
In a large soup pot, heat the oil over medium heat and sauté the onions and garlic until they sweat. Add the tomato paste and stir to coat the onions. Add the celery, fennel, or cumin seeds, then the carrots and turnips. Sauté for a few minutes to soften. Add the greens and tomato, sauté 1 minute, then add the salt. Add the pinto beans with their liquid, corn, water, and basil.
Bring to a boil, then turn down to low and simmer for 15 minutes. Add salt and pepper to taste and a splash of balsamic vinegar or lemon juice.
Serving Size: 6 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user CYNDI188.
Bring to a boil, then turn down to low and simmer for 15 minutes. Add salt and pepper to taste and a splash of balsamic vinegar or lemon juice.
Serving Size: 6 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user CYNDI188.
Nutritional Info Amount Per Serving
- Calories: 160.2
- Total Fat: 5.6 g
- Cholesterol: 4.2 mg
- Sodium: 1,002.6 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 7.2 g
- Protein: 7.2 g
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