Harvest Vegetable Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 c. finely diced red onion1 t. garlic, chopped3 c. water plus 2 chicken boullion cubesPinch of crushed red pepper1 t. Italian seasoning1/4 t. black pepper1 can petite diced tomatoes1 bag frozen harvest vegetables (Trader Joe's Harvest Hodgepodge has carrots, broccoli, baby corn, mushrooms, pea pods)1 can cannellini beans (white kidney beans)--rinsed2 T parmesan cheese
Spray a 3 qt. saucepan with cooking spray. Heat to med-high, then saute the onions and garlic for about 3 minutes. Add the water and boullion, tomatoes, crushed red pepper, Italian seasoning and black pepper and bring to a boil. Add the frozen vegetables and bring to a boil again. When the veggies are done (test the broccoli to see if it's crisp/tender) add the beans and heat through.
Top each serving with 1/2 T parmesan cheese. Makes 4 big bowls, about 2 c. each.
Number of Servings: 4
Recipe submitted by SparkPeople user ROCKMAMA72.
Top each serving with 1/2 T parmesan cheese. Makes 4 big bowls, about 2 c. each.
Number of Servings: 4
Recipe submitted by SparkPeople user ROCKMAMA72.
Nutritional Info Amount Per Serving
- Calories: 185.9
- Total Fat: 0.7 g
- Cholesterol: 1.8 mg
- Sodium: 468.1 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 13.4 g
- Protein: 10.3 g
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