Hearty Beef & Bean Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 can of chickpeas (drained & rinsed)1 can red kidney beans (drained & rinsed)1 can green beans (drained)1 can white great northern beans (rinsed & drained)2 14 oz cans of whole stewed tomatoes1.5 cups cooked or frozen corn1 cup cooked brown rice1 large baking potato (cooked and diced)3 oz cooked beef (I used leftover pot roast that had been cooked in a crockpot)2 large carrots - sliced2 large celery stalks - sliced1 large sweet onion - chopped2 TBSP Butter2 10 oz cans of chicken broth
Chop the celery, carrots and onion and saute in the butter. If your baking potato is not cooked, vent it with a knive and microwave for a few minutes until it's soft enough to dice up. Put all other ingredients in a big cooking pot and then add sauteed vegetables and potato.
Bring heat to medium high and almost bring to a boil. Reduce heat and simmer for 15 minutes. You can add whatever seasonings you like - I only added crushed red pepper because the beef already had been cooked with plenty of seasonings.
Makes 16 one cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user BALLROOMGIRL.
Bring heat to medium high and almost bring to a boil. Reduce heat and simmer for 15 minutes. You can add whatever seasonings you like - I only added crushed red pepper because the beef already had been cooked with plenty of seasonings.
Makes 16 one cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user BALLROOMGIRL.
Nutritional Info Amount Per Serving
- Calories: 179.8
- Total Fat: 2.9 g
- Cholesterol: 7.4 mg
- Sodium: 595.2 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 6.8 g
- Protein: 9.4 g
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