Garden Vegetable and Bean Soup (Vegan)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 75.7
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 563.8 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 5.6 g
- Protein: 3.8 g
View full nutritional breakdown of Garden Vegetable and Bean Soup (Vegan) calories by ingredient
Introduction
Low-cal, filling, and Vegan! Low-cal, filling, and Vegan!Number of Servings: 12
Ingredients
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6 cups fat-free vegetable broth
Cooking Spray
2 large carrots, peeled and diced
1 large onion, diced
4 cloves minced garlic
1/2 head of cabbage, chopped
1/2 lb frozen green beans
2 tbsp tomato paste
1 1/2 tsp dried basil and oregano
Generous grinding of black pepper
1 tsp salt
1 large zucchini, diced
1 19oz can cannellini beans, drained and rinsed
Directions
Directions:
1. Sauté carrots, onion, and garlic in a large sprayed or non-stick pot for about 5 minutes.
2. Add all the remaining ingredients except the zucchini and cannellini beans and bring to a boil.
3. Cover, reduce heat to medium and simmer for about 15 minutes or until the beans are tender.
4. Add the zucchini and cannellini and cook until the zucchini is tender (about 7 minutes).
Servings: 12
Serving Size: 277 grams
Number of Servings: 12
Recipe submitted by SparkPeople user EJORDANE.
1. Sauté carrots, onion, and garlic in a large sprayed or non-stick pot for about 5 minutes.
2. Add all the remaining ingredients except the zucchini and cannellini beans and bring to a boil.
3. Cover, reduce heat to medium and simmer for about 15 minutes or until the beans are tender.
4. Add the zucchini and cannellini and cook until the zucchini is tender (about 7 minutes).
Servings: 12
Serving Size: 277 grams
Number of Servings: 12
Recipe submitted by SparkPeople user EJORDANE.
Member Ratings For This Recipe
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REDFILLY
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EMARISCH
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MIRAJOTOM
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UUCEEJAY
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MUNCHMOM1