Appetizers / Soups / Salads

Fresh Vegetable and Kidney Bean Soup is for Lunch.

Fresh Vegetable and Kidney Bean Soup takes 15 minutes to prepare.

Fresh Vegetable and Kidney Bean Soup takes 50 minutes to cook.

Fresh Vegetable and Kidney Bean Soup makes 5 servings.

The ingredients for Fresh Vegetable and Kidney Bean Soup are:

6 cups of water
6 tsp chicken bouillon
3 tsp vegetable bouillon
3 cups fresh snap green beans (ends trimmed and cut in half)
4 small-medium carrots, peeled and diced into thick slices
2/3 cup white onion, finely diced
1/2 cup diced celery
1 14.5 oz can diced tomatoes (do not drain)
1 15.5 oz can corn (drained)
1 15.5 oz can red kidney beans (drained and rinsed well)
1 tsp garlic powder
1/2 tsp black pepper (more to taste)
1 TBS Worcestershire sauce

Here is how you make Fresh Vegetable and Kidney Bean Soup:

Prepare vegetables, add all ingredients to a large soup pot. Turn heat to high until contents come to a boil, then reduce heat down to low for about 45 minutes.Makes about 5 generous 2 cup servings (I measured it out at 10.5 cups total).Number of Servings: 5Recipe submitted by SparkPeople user SANDRA_92083.

The nutritional information for Fresh Vegetable and Kidney Bean Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 198.8

• Total Fat: 1.4 g
• Cholesterol: 0.3 mg
• Sodium: 1,556.4 mg
• Total Carbs: 41.2 g
• Dietary Fiber: 12.3 g
• Protein: 9.3 g