15 Bean Vegetable Soup

5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 124.3
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 565.8 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 7.4 g
  • Protein: 6.1 g

View full nutritional breakdown of 15 Bean Vegetable Soup calories by ingredient

Number of Servings: 30


    15 Bean Soup mix
    2 qts of Organic Chicken Broth
    2 Qts of water
    3 cans of Hunt's Diced Tomatoes w/Basil, Garlic & Oregano
    1 large onion
    1/2 head of cabbage
    2 carrots
    2 potatoes
    1 summer squash
    2 broccoli crowns
    1/2 head of cauliflower
    1 1/2 cups of frozen corn


Make soup in a 5 qt stockpot.
Soak beans overnight in water
Drain water from beans
Cook beans in 2 quarts of water for 2 1/2 hours
Add all chopped vegetables and chicken broth.
Simmer until vegetables are tender.
Season to taste.

Number of Servings: 30

Recipe submitted by SparkPeople user MDMANLEY.

Member Ratings For This Recipe

  • no profile photo

    My family loved it! My husband said it needed pepper and then it was perfect. I did forget to buy the summer squash, and decided not to add the broccoli and cauliflower since the amout of soup was huge already - 3/13/11

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    I made a similar soup today. All the same except instead of all the other veggies, I used a ton of mushrooms (about two pounds) and barley with the onions and carrots. Dinner for 8. Everyone wanted seconds. I added ground cumin, garlic, turmeric, and a little red and black pepper. - 12/28/10

  • no profile photo

    excellent! - 11/2/07

  • no profile photo

    This looks really good. - 9/25/07