Harvest Vegetable Bean Soup

Harvest Vegetable Bean Soup
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 185.9
  • Total Fat: 0.7 g
  • Cholesterol: 1.8 mg
  • Sodium: 468.1 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 13.4 g
  • Protein: 10.3 g

View full nutritional breakdown of Harvest Vegetable Bean Soup calories by ingredient
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Introduction

This makes four two-cup servings, but a one-cup serving makes a great snack for under 100 calories. This is such a nutritional bargain that you'll want to keep it on hand for quick lunches. Using convenience veggies means minimal chopping--it comes together really quickly! The bread in the photo is garlic naan (from Trader Joe's)--a perfect side for this soup. This makes four two-cup servings, but a one-cup serving makes a great snack for under 100 calories. This is such a nutritional bargain that you'll want to keep it on hand for quick lunches. Using convenience veggies means minimal chopping--it comes together really quickly! The bread in the photo is garlic naan (from Trader Joe's)--a perfect side for this soup.
Number of Servings: 4

Ingredients

    1/2 c. finely diced red onion
    1 t. garlic, chopped
    3 c. water plus 2 chicken boullion cubes
    Pinch of crushed red pepper
    1 t. Italian seasoning
    1/4 t. black pepper
    1 can petite diced tomatoes
    1 bag frozen harvest vegetables (Trader Joe's Harvest Hodgepodge has carrots, broccoli, baby corn, mushrooms, pea pods)
    1 can cannellini beans (white kidney beans)--rinsed
    2 T parmesan cheese

Directions

Spray a 3 qt. saucepan with cooking spray. Heat to med-high, then saute the onions and garlic for about 3 minutes. Add the water and boullion, tomatoes, crushed red pepper, Italian seasoning and black pepper and bring to a boil. Add the frozen vegetables and bring to a boil again. When the veggies are done (test the broccoli to see if it's crisp/tender) add the beans and heat through.

Top each serving with 1/2 T parmesan cheese. Makes 4 big bowls, about 2 c. each.

Number of Servings: 4

Recipe submitted by SparkPeople user ROCKMAMA72.

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