Body Back Bean & Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 117.5
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 841.1 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 6.2 g
  • Protein: 5.0 g

View full nutritional breakdown of Body Back Bean & Veggie Soup calories by ingredient
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Number of Servings: 4


    2 tsp olive oil
    1 clove garlic, chopped
    1/2 medium onion, chopped
    1 carrot, peeled and sliced
    1 piece celery, chopped
    1 zuchini, sliced
    1 (14.5 oz) can diced tomatoes
    2 cups reduced sodium vegetable broth
    1 (15 oz) can white beans, rinsed and drained


Heat oil in large pot. Saute garlic, onion, carrot, celery and zucchini for about 5 minutes until soft. Add canned tomatoes and broth. Bring to a boil. Reduce heat and add beans. Simmer about 30-35 minutes.

Serving Size: Makes 4 1 1/4 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user HOLZERKM.

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