Appetizers / Soups / Salads

Harvest Vegetable Bean Soup is for Lunch.

Harvest Vegetable Bean Soup takes 5 minutes to prepare.

Harvest Vegetable Bean Soup takes 10 minutes to cook.

Harvest Vegetable Bean Soup makes 4 servings.

The ingredients for Harvest Vegetable Bean Soup are:

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

Here is how you make Harvest Vegetable Bean Soup:

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: 4Recipe submitted by SparkPeople user ROCKMAMA72.

The nutritional information for Harvest Vegetable Bean Soup is:

• 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

The dietary needs meet for Harvest Vegetable Bean Soup is Low Fat