Fresh Vegetable & Kidney Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
6 cups of water6 tsp chicken bouillon3 tsp vegetable bouillon3 cups fresh snap green beans (ends trimmed and cut in half)4 small-medium carrots, peeled and diced into thick slices2/3 cup white onion, finely diced1/2 cup diced celery1 14.5 oz can diced tomatoes (do not drain)1 15.5 oz can corn (drained)1 15.5 oz can red kidney beans (drained and rinsed well)1 tsp garlic powder1/2 tsp black pepper (more to taste)1 TBS Worcestershire sauce
Prepare vegetables, add all ingredients to a large soup pot. Turn heat to high until contents come to a boil, then reduce heat down to low for about 45 minutes.
Makes about 5 generous 2 cup servings (I measured it out at 10.5 cups total).
Number of Servings: 5
Recipe submitted by SparkPeople user SANDRA_92083.
Makes about 5 generous 2 cup servings (I measured it out at 10.5 cups total).
Number of Servings: 5
Recipe submitted by SparkPeople user SANDRA_92083.
Nutritional Info Amount Per Serving
- Calories: 198.8
- Total Fat: 1.4 g
- Cholesterol: 0.3 mg
- Sodium: 1,556.4 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 12.3 g
- Protein: 9.3 g