Fresh Vegetable & Kidney Bean Soup

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Nutritional Info

Servings Per Recipe: 5
Amount Per Serving
Calories: 198.8

Total Fat: 1.4 g
Cholesterol: 0.3 mg
Sodium: 1,556.4 mg
Total Carbs: 41.2 g
Dietary Fiber: 12.3 g
Protein: 9.3 g

View full nutritional breakdown of Fresh Vegetable & Kidney Bean Soup calories by ingredient

Introduction

I was playing around with ingredients tonight and came up with this one. I love a good fresh vegetable soup and wanted some extra protein in there without adding meat, so I threw in some beans. I think it has just the right amount of flavor, but is mild enough to allow you to really taste and appreciate all the wonderful fresh vegetables. I was playing around with ingredients tonight and came up with this one. I love a good fresh vegetable soup and wanted some extra protein in there without adding meat, so I threw in some beans. I think it has just the right amount of flavor, but is mild enough to allow you to really taste and appreciate all the wonderful fresh vegetables.

Minutes to Prepare: 15

Minutes to Cook: 50

Number of Servings: 5

Ingredients

6 cups of water

6 tsp chicken bouillon

3 tsp vegetable bouillon

3 cups fresh snap green beans (ends trimmed and cut in half)

4 small-medium carrots, peeled and diced into thick slices

2/3 cup white onion, finely diced

1/2 cup diced celery

1 14.5 oz can diced tomatoes (do not drain)

1 15.5 oz can corn (drained)

1 15.5 oz can red kidney beans (drained and rinsed well)

1 tsp garlic powder

1/2 tsp black pepper (more to taste)

1 TBS Worcestershire sauce

Directions

Prepare vegetables, add all ingredients to a large soup pot. Turn heat to high until contents come to a boil, then reduce heat down to low for about 45 minutes.

Makes about 5 generous 2 cup servings (I measured it out at 10.5 cups total).

Number of Servings: 5

Recipe submitted by SparkPeople user SANDRA_92083.