Veggie Soup with beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Tbsp olive oil1 large onion chopped2 Tbsp chopped garlic4 large carrots4 (or more) large stalks celery8 (approx) cups chicken stock/broth1 Tbsp each: Parsley, Rosemary & Tarragon1/2 tsp black pepper1 15 oz can cut green beans1 15 oz can S & W San Antonio beans (contains pintos, small reds & jalapenos in tomato sauce)
Chop1 large onion into a large stock pot
Add 2 Tbsp chopped garlic, let cook until translucent.
Meanwhile, coarsely chop 4 large carrots, 4 (or more) large stalks celery
Bring 8 (approx) cups chicken stock/broth to a simmer and add a little cooked chicken, the chopped vegetables, carrots first, then celery, then onion/garlic. Add parsley, rosemary, tarragon and pepper.
Let simmer; when carrots and celery soften, add the cans of beans.
Makes about 8 one cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KAYSSKINCARE.
Add 2 Tbsp chopped garlic, let cook until translucent.
Meanwhile, coarsely chop 4 large carrots, 4 (or more) large stalks celery
Bring 8 (approx) cups chicken stock/broth to a simmer and add a little cooked chicken, the chopped vegetables, carrots first, then celery, then onion/garlic. Add parsley, rosemary, tarragon and pepper.
Let simmer; when carrots and celery soften, add the cans of beans.
Makes about 8 one cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KAYSSKINCARE.
Nutritional Info Amount Per Serving
- Calories: 198.8
- Total Fat: 4.5 g
- Cholesterol: 8.0 mg
- Sodium: 1,937.2 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 7.9 g
- Protein: 16.9 g