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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 135.0
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 168.5 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 6.8 g
  • Protein: 5.8 g

View full nutritional breakdown of BEST EVER CANNED BEAN SOUP calories by ingredient
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Taste just like the expensive restaurant soup! Taste just like the expensive restaurant soup!
Number of Servings: 20


    3 tablespoons olive oil
    2 cups diced fresh carrots
    2 large onions, chopped
    2 cups chopped celery
    2 cups chopped green cabbage
    green bell pepper, diced
    1 full head of garlic, peeled and chopped
    8 sprigs fresh thyme
    2 sprigs fresh rosemary, leaves removed and minced
    4 tablespoons Italian seasoning
    4 cups vegetable stock or water
    1 1 pound package frozen baby lima beans
    1 1 pound package frozen chopped spinach
    1 can red kidney beans, drained
    1 can black beans, drained
    1 can garbanzo beans, including liquid
    1 can black eyed peas, including liquid
    2 cans zesty stewed tomatoes or Mexican style tomatoes
    1 teaspoons sea salt (optional)


In a large kettle that has a fitted lid, heat olive oil and add carrots and stir over medium heat until nearly tender. Add the onions, celery, cabbage, green pepper and garlic and continue to cook until the onions are translucent. Tie the thyme together with cotton string and add to the kettle along with the minced rosemary and Italian seasoning. Stir together for a minute then add the water (stock). Bring to a boil and add baby lima beans and chopped spinach. Cover and let simmer 10 minutes.
Meanwhile; open the canned goods. Add all of the canned goods all at once and bring to a boil. Reduce heat and simmer for 30 minutes or longer to let the combined flavors marry. Taste and add sea salt if necessary.
Makes 20 (1 cup) servings.
Serve with whole grain dinner rolls.

Number of Servings: 20

Recipe submitted by SparkPeople user HONEYBEE56.

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