Vegetable Bean Spinach Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
* 1/2T olive oil * 1 medium carrot, diced * 2 celery ribs, sliced (use the leaves for flavor) * 1 bell pepper (green or red), diced * 1/2 medium zucchini, diced * 3/4 onion, chopped * 1 clove garlic * 2 cups low sodium broth (chicken, veg or beef), plus 2 cups water (or more if you prefer - total 4 cups of liquid) * 1 15oz can red kidney beans, drained and rinsed * 1 15oz can garbanzo beans, drained and rinsed * 1 large tomato, diced (or about 10 grape tomatoes) * 1 15oz can low salt diced tomatoes * 1T dried basil * 1t black pepper * 1t dried parsley * 6C fresh spinach, coarsely chopped (or mix Kale and Spinach) * sea salt, to taste
1. Heat oil in large stock pot over medium heat. Add carrots, celery, bell pepper, onion, zucchini, and garlic. Cook and stir for 5 minutes.
2. Add broth, water, beans, tomatoes, basil, pepper, and parsley. Bring to a boil and simmer, uncovered, for about 30 minutes, until carrots are tender and soup thickens a bit.
3. Reduce heat to low and stir in spinach and/or kale. Continue to stir until spinach is wilted. Add salt, if needed.
Make 8, 1 Cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JGLISSMAN.
2. Add broth, water, beans, tomatoes, basil, pepper, and parsley. Bring to a boil and simmer, uncovered, for about 30 minutes, until carrots are tender and soup thickens a bit.
3. Reduce heat to low and stir in spinach and/or kale. Continue to stir until spinach is wilted. Add salt, if needed.
Make 8, 1 Cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JGLISSMAN.
Nutritional Info Amount Per Serving
- Calories: 164.8
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 409.9 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 10.8 g
- Protein: 10.9 g
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