Tomato Bean Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 183.1
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 720.3 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 5.8 g
  • Protein: 6.4 g

View full nutritional breakdown of Tomato Bean Soup calories by ingredient
Submitted by:

Introduction

So yummy! This is similar to the "Rustic Tomato Lentil Soup" on Spark taken from "How It All Vegan", however I used Kidney and Navy beans instead of lentils! So yummy! This is similar to the "Rustic Tomato Lentil Soup" on Spark taken from "How It All Vegan", however I used Kidney and Navy beans instead of lentils!
Number of Servings: 10

Ingredients

    3-5 Garlic Cloves (as much as you like! Figured using 3 cloves)
    1 med onion, diced
    3 med carrots, diced
    2 Tbsp olive oil
    2 stalks celery, chopped
    6 cups Vegetable Broth
    28 oz can of Diced Tomatoes including juice
    1 can Navy Beans
    1 can Kidney Beans
    pepper to taste
    cayenne pepper to taste
    1 cup dry Orzo (or any short pasta)

Directions

In a large soup pot, saute garlic, onions, and carrots in oil on medium high heat until the onions are translucent. Add celery, vegie broth, tomatoes (with juice) rinsed beans, pepper and cayenne and bring to a boil. Reduce heat to low and summer for 20 minutes or until carrots are tender. Add pasta and simmer for 10 more minutes before serving.

Makes 10-12 servings

Number of Servings: 10

Recipe submitted by SparkPeople user KARRILEE.

Rate This Recipe