Homemade Vegetable & Bean soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 134.9
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 75.8 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 8.4 g
  • Protein: 5.0 g

View full nutritional breakdown of Homemade Vegetable & Bean soup calories by ingredient
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Number of Servings: 4


    1 cup diced onions
    1/2 cup diced carrots
    1/2 cup diced celery (use some leaves too)
    2 medium potatoes diced
    1/4 cup dried soup mix (beans, rice, barley)
    1/2 of a large can of diced tomatoes, or you can use fresh tomato diced

    spice to taste
    garlic (fresh or garlic salt)
    1 cube boullion

    4 cups of water


If you put the soup on at 9 in the morning it is perfect for lunch.


cook the onions, carrots, celery, potatoes either in a small amount of water, or oil until softened
add the diced tomato
soup mix
bring to a boil then simmer for 2-3 hours until beans are tender
add more water if needed while cooking

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