Appetizers / Soups / Salads

Vegetable and Bean Soup is for Soup.

Vegetable and Bean Soup takes 30 minutes to prepare.

Vegetable and Bean Soup takes 120 minutes to cook.

Vegetable and Bean Soup makes 8 servings.

The ingredients for Vegetable and Bean Soup are:

1 carton vegetable stock
1 15.5oz can dark red kidney beans, drained and rinsed
1 15.5 can white beans, drained and rinsed
2lbs small red skin potatoes, cubed
2-3 carrots, cubed
2 small zucchini, sliced
3-4 stalks celery, chopped
1 medium Spanish onion, chopped
1 small bunch kale, chopped
2 handfuls green beans, snapped into 1-inch pieces
1 tablespoon minced garlic
2 bay leaves
2 tablespoons dried parsley
1 tablespoon dried basil
1 tablespoon dried oregano
Freshly ground black pepper, to taste
Salt, to taste
2 tablespoons olive oil

Here is how you make Vegetable and Bean Soup:

Prepare all vegetables and combine in a large pot with the vegetable stock, rinsed beans, garlic, bay leaves, dried herbs, and black pepper. If needed, top off with water (or more stock) to cover the contents.Bring to a boil, then reduce to a simmer. Cover and let simmer for at least 2 hours, stirring occasionally.To finish, salt to taste and stir in the olive oil.Serving Size: Makes approximately eight 1.5-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user MAGZTGREAT.

The nutritional information for Vegetable and Bean Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 202.6

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 538.1 mg
• Total Carbs: 40.7 g
• Dietary Fiber: 10.8 g
• Protein: 10.5 g

The dietary needs meet for Vegetable and Bean Soup is Vegetarian