Appetizers / Soups / Salads

Margy's Refrigerator Vegetable and Bean Soup is for Lunch.

Margy's Refrigerator Vegetable and Bean Soup takes 60 minutes to prepare.

Margy's Refrigerator Vegetable and Bean Soup takes 45 minutes to cook.

Margy's Refrigerator Vegetable and Bean Soup makes 12 servings.

The ingredients for Margy's Refrigerator Vegetable and Bean Soup are:

1 medium (2-1/2" dia) Onions, raw
1 clove Garlic
1 medium (2-1/4" to 3-1/4" dia.) Potato, raw
2 medium Carrots, raw
1.5 cup, chopped or diced Broccoli, fresh
0.50 head, medium (5-6" dia) Cauliflower, raw
8 cup (8 fl oz) Chicken Broth
1 cup chopped canned tomatoes
0.25 cup Barley, pearled, raw
2 cup Beans, red kidney
0.5 cup kernels Yellow Sweet Corn, Frozen
0.5 cup Peas, frozen
0.33 cup Egg Noodles, enriched

Here is how you make Margy's Refrigerator Vegetable and Bean Soup:

Chop vegetables. Saute onions and garlic until onions begin to sweat. Add the rest of the fresh vegetables and saute until broccoli turns a bright green. Add chicken stock and tomatoes and bring to a boil. Reduce heat and simmer for 20 minutes. Add frozen peas and corn along with noodles. Cook another 10 minutes.Serving Size: Makes 12 1-cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user BOSTONMARGY.

The nutritional information for Margy's Refrigerator Vegetable and Bean Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 102.2

• Total Fat: 0.8 g
• Cholesterol: 4.3 mg
• Sodium: 813.4 mg
• Total Carbs: 20.2 g
• Dietary Fiber: 5.7 g
• Protein: 5.3 g

The dietary needs meet for Margy's Refrigerator Vegetable and Bean Soup is Vegetarian