Bean and Veggie Soup

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 276.5

Total Fat: 1.5 g
Cholesterol: 0.0 mg
Sodium: 920.1 mg
Total Carbs: 52.4 g
Dietary Fiber: 18.1 g
Protein: 16.0 g

View full nutritional breakdown of Bean and Veggie Soup calories by ingredient

Introduction

Veggie and Bean soup. Delicious and nutritious! Veggie and Bean soup. Delicious and nutritious!

Minutes to Prepare: 20

Minutes to Cook: 20

Number of Servings: 6

Ingredients

0.5 cup, chopped Onions, raw

4.0 clove Garlic

2.0 cup Beans, red kidney

2.0 cup Beans, pinto

2.0 cup Beans, black

1.0 cup slices Carrots, cooked

5.0 stalk, large (11"-12" long) Celery, raw

6.0 tsp Knorr Chicken Bouillon

1.0 cup, chopped Kale

0.5 cup kernels Yellow Sweet Corn, Frozen

Directions

Chop the veggies and onions, saute in pot until fragrant, drain beans, add to pot, cover with water, add the bouillon and salt if necessary, bring to boil, cook until everything is soft. Add kale at the end. Enjoy!

Serving Size: 2 cups

Number of Servings: 6.0

Recipe submitted by SparkPeople user JPJPFOREVER.