Appetizers / Soups / Salads

Curry Veggie Bean Soup is for Soup.

Curry Veggie Bean Soup takes 30 minutes to prepare.

Curry Veggie Bean Soup takes 60 minutes to cook.

Curry Veggie Bean Soup makes 6 servings.

The ingredients for Curry Veggie Bean Soup are:

Carrots
Celery
Onion
Navy Beans
Green Beans
Mushrooms
Potato
Zucchini
1 tbs extra virgin olive oil
2 tbs of curry powder
Sea salt and Pepper
2 Cups of water
1 tbs of parsley to garnish

Here is how you make Curry Veggie Bean Soup:

Dice carrots, onion, and celery. Add 1 tbs of EVOO to dutch over. Heat over low heat. Add carrots, onion, celery. Sautee over low heat untill translucent. In the mean time chop up your zuchini, green beans, potato, and shrooms. I nuked the potato in the microwave oven just to ensure the potato would be soft enough. You can skip that step if you want. Once mixture in dutch oven is soft, add the rest of the veggies and stir. Once that gets going, add entire box of veggie stock (32 oz) Bring to a simmer.. around 5 on medium heat and cover. Open your navy beans and drain. Once soup has simmered about 20 minutes add your navy beans, curry powder, and season with salt and pepper. You may add 1-2 cups of water also. Bring to a boil.Garnish with flat leaf italian parsley. WILL BE HOT. Enjoy. This soup is loaded with dietary fiber, low fat, and extremely filling. Hope you like it :) Number of Servings: 6Recipe submitted by SparkPeople user GRACEKEYXO.

The nutritional information for Curry Veggie Bean Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 288.7

• Total Fat: 3.6 g
• Cholesterol: 0.0 mg
• Sodium: 141.1 mg
• Total Carbs: 53.8 g
• Dietary Fiber: 17.7 g
• Protein: 13.0 g

The dietary needs meet for Curry Veggie Bean Soup is Vegetarian