Vegetable Bean Spinach Soup

Vegetable Bean Spinach Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 164.8
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 409.9 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 10.8 g
  • Protein: 10.9 g

View full nutritional breakdown of Vegetable Bean Spinach Soup calories by ingredient
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Submitted by: JGLISSMAN


Full of fiber and tons of beans and veggies. Comfort food all the way, without the guilt! Full of fiber and tons of beans and veggies. Comfort food all the way, without the guilt!
Number of Servings: 8


    1/2T olive oil
    1 medium carrot, diced
    2 celery ribs, sliced (use the leaves for flavor)
    1 bell pepper (green or red), diced
    1/2 medium zucchini, diced
    3/4 onion, chopped
    1 clove garlic
    2 cups low sodium broth (chicken, veg or beef), plus 2 cups water (or more if you prefer - total 4 cups of liquid)
    1 15oz can red kidney beans, drained and rinsed
    1 15oz can garbanzo beans, drained and rinsed
    1 large tomato, diced (or about 10 grape tomatoes)
    1 15oz can low salt diced tomatoes
    1T dried basil
    1t black pepper
    1t dried parsley
    6C fresh spinach, coarsely chopped (or mix Kale and Spinach)
    sea salt, to taste


1. Heat oil in large stock pot over medium heat. Add carrots, celery, bell pepper, onion, zucchini, and garlic. Cook and stir for 5 minutes.

2. Add broth, water, beans, tomatoes, basil, pepper, and parsley. Bring to a boil and simmer, uncovered, for about 30 minutes, until carrots are tender and soup thickens a bit.

3. Reduce heat to low and stir in spinach and/or kale. Continue to stir until spinach is wilted. Add salt, if needed.

Make 8, 1 Cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user JGLISSMAN.


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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    This soup is awesome!! I found a bag of organic baby spinach, baby kale and argula mix at Trader Joe's and used it in this. - 7/22/12

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