Appetizers / Soups / Salads

Kristina's Veggie Bean Soup is for Soup.

Kristina's Veggie Bean Soup takes 60 minutes to prepare.

Kristina's Veggie Bean Soup takes 120 minutes to cook.

Kristina's Veggie Bean Soup makes 10 servings.

The ingredients for Kristina's Veggie Bean Soup are:

Carrots, raw, 3 medium (chopped)
Mushrooms, 8 fresh (chopped)
Onions, raw, 2 medium (chopped)
Garlic, 4 clove (chopped)
Celery, raw, 1 stalk, large (chopped)
Red Ripe Tomatoes, 2 medium (chopped)
Swiss Chard, 3 cup, chopped (chop stems and tear leaves; keep separate)
Leeks, 5 leek (chopped)
Asparagus, fresh, 3 spear, medium (chopped)
Potato, raw, 3 large (chopped)
Beans, great northern, 1.5 cup (dry and presoaked)
Olive Oil, Extra Virgin, 2 tbs
Water, tap, 8 cup (64 oz)
Sage, ground, .5 tbsp
Thyme, ground, .5 tbsp
Cinnamon, ground, .5 tsp
Bay Leaf, 1 tbsp, crumbled
adobo goya, 0.25 tsp
Pepper, black, .5 tbsp

Here is how you make Kristina's Veggie Bean Soup:

Serving size is 2 cups. Should make 10 servings.Saute onion, garlic, carrots, leeks, celery. mushrooms, tomatoes, and asparagus in olive oil using a large stock pot or dutch oven.Add all remaining veggies except for the potatoes, Chard leaves. DO NOT ADD BEANS YET.Add enough water to just cover the veggies and add all spices/seasoning. Bring to a boil and then simmer for 1 hour.Add beans and potatoes and the remaining water.Stir and allow to simmer for 2 hours. Be sure to stir and check water level periodically . Add more water as needed. Soup should be brothy not thick.When soup has finished cooking add Swiss Chard leaves and cover fro 10 minutes. Serve in bowl.Number of Servings: 10Recipe submitted by SparkPeople user KRISTINA_BROOKE.

The nutritional information for Kristina's Veggie Bean Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 208.7

• Total Fat: 3.5 g
• Cholesterol: 0.0 mg
• Sodium: 233.5 mg
• Total Carbs: 39.9 g
• Dietary Fiber: 8.0 g
• Protein: 7.3 g

The dietary needs meet for Kristina's Veggie Bean Soup is Vegetarian