Bean, Rice & Veggie Soup

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 124.6

Total Fat: 1.1 g
Cholesterol: 0.0 mg
Sodium: 427.3 mg
Total Carbs: 22.5 g
Dietary Fiber: 4.5 g
Protein: 5.7 g

View full nutritional breakdown of Bean, Rice & Veggie Soup calories by ingredient

Number of Servings: 6

Ingredients

1 c chopped carrot

1/2 c chopped celery

1/2 c frozen baby lima beans

1 can green beans (drained and rinsed, or get no salt added)

1 can no salt added, diced tomatoes (pour liquid in too)

1 can romano bean (drained and rinsed)

2 c chicken broth

1 c rice

1 tsp. olive oil

italian seasoning and pepper to taste

Directions

Saute carrots in 1 tsp olive oil, add celery and frozen baby lima beans. Cook for a couple minutes, add diced tomatoes and green beans. Add chicken broth, romano beans and rice. Add italian seasoning and pepper. Bring to boil, then simmer for 20-30 minutes. Take off heat. Add spinach and stir. Cover and let sit for 5-10 minutes to let spinach cook/wilt.

Number of Servings: 6

Recipe submitted by SparkPeople user ABBYMUM.