Wendy's Veggie Bean Soup - 1 cup serving
- Number of Servings: 16
Ingredients
2 TBLS Olive Oil2 Onions1 TBLS Minced Garlic6 medium Carrots1.5 c. Sweet Potato2 sticks Celery1.5 c. Zucchini2 15oz cans Black Beans2 15oz cans White Beans1 15oz can Great Northern Beans1 15oz can Pinto Beans1 15oz can Kidney Beans
Put olive oil in large skillet. Use food processor to puree onions, carrots, celery, sweet potato, and zucchini. Saute onions first, add garlic and the rest of the veggies, saute until tender. Pour into large kettle or crock pot. Add 7 cans of beans with liquid. Heat and simmer as desired.
You can easily substitute almost any vegetable you would like. Chopped spinach is a good addition. You can also change up the beans. I also use the veggie base and canned tomatoes to make a tasty spaghetti sauce. Add chili powder and call it chili. Enjoy!
Number of Servings: 16
Recipe submitted by SparkPeople user WENDYWITKOSKI.
You can easily substitute almost any vegetable you would like. Chopped spinach is a good addition. You can also change up the beans. I also use the veggie base and canned tomatoes to make a tasty spaghetti sauce. Add chili powder and call it chili. Enjoy!
Number of Servings: 16
Recipe submitted by SparkPeople user WENDYWITKOSKI.
Nutritional Info Amount Per Serving
- Calories: 182.6
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 733.5 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 9.7 g
- Protein: 10.2 g
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