Appetizers / Soups / Salads

Garden Vegetable Soup with Pinto Beans is for Soup.

Garden Vegetable Soup with Pinto Beans takes several minutes to prepare.

Garden Vegetable Soup with Pinto Beans takes several minutes to cook.

Garden Vegetable Soup with Pinto Beans makes 6 servings.

The ingredients for Garden Vegetable Soup with Pinto Beans are:

2 Tablespoons Extra Virgin Olive Oil
1/2 Small Onion diced
1 Tablespoon Garlic minced
1 Tablespoon Tomato Paste
1 Teaspoon Celery, Fennel or Cumin Seeds
2 Stalks Celery sliced
1 Small Carrot diced
1 Small Turnip peeled and diced
2 Cups Kale or Collard Greens chopped
1 Large Tomato chopped
1/2 Teaspoon Sea Salt
1 Can (15 ounce) Pinto Beans
1 Cup Fresh or Frozen Corn
5 Cups Water
2 Tablespoons Fresh Basil (or 2 teaspoons dried basil)
Salt and Pepper to taste
1 Splash Balsamic Vinegar or Lemon Juice

Here is how you make Garden Vegetable Soup with Pinto Beans:

In a large soup pot, heat the oil over medium heat and saut? the onions and garlic until they sweat. Add the tomato paste and stir to coat the onions. Add the celery, fennel, or cumin seeds, then the carrots and turnips. Saut? for a few minutes to soften. Add the greens and tomato, saut? 1 minute, then add the salt. Add the pinto beans with their liquid, corn, water, and basil. Bring to a boil, then turn down to low and simmer for 15 minutes. Add salt and pepper to taste and a splash of balsamic vinegar or lemon juice.Serving Size: 6 1 cupNumber of Servings: 6Recipe submitted by SparkPeople user CYNDI188.

The nutritional information for Garden Vegetable Soup with Pinto Beans is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 160.2

• Total Fat: 5.6 g
• Cholesterol: 4.2 mg
• Sodium: 1,002.6 mg
• Total Carbs: 22.7 g
• Dietary Fiber: 7.2 g
• Protein: 7.2 g

The dietary needs meet for Garden Vegetable Soup with Pinto Beans is Gluten Free