Appetizers / Soups / Salads

Body Back Bean and Veggie Soup takes several minutes to prepare.

Body Back Bean and Veggie Soup takes several minutes to cook.

Body Back Bean and Veggie Soup makes 4 servings.

The ingredients for Body Back Bean and Veggie Soup are:

2 tsp olive oil
1 clove garlic, chopped
1/2 medium onion, chopped
1 carrot, peeled and sliced
1 piece celery, chopped
1 zuchini, sliced
1 (14.5 oz) can diced tomatoes
2 cups reduced sodium vegetable broth
1 (15 oz) can white beans, rinsed and drained

Here is how you make Body Back Bean and Veggie Soup:

Heat oil in large pot. Saute garlic, onion, carrot, celery and zucchini for about 5 minutes until soft. Add canned tomatoes and broth. Bring to a boil. Reduce heat and add beans. Simmer about 30-35 minutes.Serving Size: Makes 4 1 1/4 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user HOLZERKM.

The nutritional information for Body Back Bean and Veggie Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 117.5

• Total Fat: 2.3 g
• Cholesterol: 0.0 mg
• Sodium: 841.1 mg
• Total Carbs: 13.3 g
• Dietary Fiber: 6.2 g
• Protein: 5.0 g