Veggie Soup with beans

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 198.8
  • Total Fat: 4.5 g
  • Cholesterol: 8.0 mg
  • Sodium: 1,937.2 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 7.9 g
  • Protein: 16.9 g

View full nutritional breakdown of Veggie Soup with beans calories by ingredient
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Very little chicken meat. Very little chicken meat.
Number of Servings: 8


    1 Tbsp olive oil
    1 large onion chopped
    2 Tbsp chopped garlic
    4 large carrots
    4 (or more) large stalks celery
    8 (approx) cups chicken stock/broth
    1 Tbsp each: Parsley, Rosemary & Tarragon
    1/2 tsp black pepper
    1 15 oz can cut green beans
    1 15 oz can S & W San Antonio beans (contains pintos, small reds & jalapenos in tomato sauce)


Chop1 large onion into a large stock pot
Add 2 Tbsp chopped garlic, let cook until translucent.
Meanwhile, coarsely chop 4 large carrots, 4 (or more) large stalks celery

Bring 8 (approx) cups chicken stock/broth to a simmer and add a little cooked chicken, the chopped vegetables, carrots first, then celery, then onion/garlic. Add parsley, rosemary, tarragon and pepper.

Let simmer; when carrots and celery soften, add the cans of beans.

Makes about 8 one cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user KAYSSKINCARE.

TAGS:  Poultry |

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