Vegetable and bean soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 112.7
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 644.4 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 6.4 g
  • Protein: 6.8 g

View full nutritional breakdown of Vegetable and bean soup calories by ingredient
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Soup for a cold winter's day Soup for a cold winter's day
Number of Servings: 10


    - 2 cups fresh green beans or canned
    - 2 cups peas frozen or canned
    - 5 celery stalks chopped
    - 1 1/2 cups carrots chopped
    - 1 cup corn
    - 2 cans pinto beans (don't drain)
    - 8 cups broth (vegetable, chicken or beef)
    - pepper to taste
    - 1/2 tsp garlic powder
    - 1/2 tsp italian seasoning

    Makes about 10, 2 cup servings


-In a large soupd pot, combine vegetables and broth.
-allow soup to come to a boil and cook until carrots and celery are tender.
-reduce heat, add beans and seasonings; cook for 5 more minutes
*add more water or broth if needed

- Serves 10 -
*great for freezing
*recipe also works with rice, barley, noodles, or potatoes added in

Number of Servings: 10

Recipe submitted by SparkPeople user STEFERS.

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