Dinner

Hearty Beef and Bean Vegetable Soup is for Dinner.

Hearty Beef and Bean Vegetable Soup takes 15 minutes to prepare.

Hearty Beef and Bean Vegetable Soup takes 15 minutes to cook.

Hearty Beef and Bean Vegetable Soup makes 16 servings.

The ingredients for Hearty Beef and Bean Vegetable Soup are:

1 can of chickpeas (drained & rinsed)
1 can red kidney beans (drained & rinsed)
1 can green beans (drained)
1 can white great northern beans (rinsed & drained)
2 14 oz cans of whole stewed tomatoes
1.5 cups cooked or frozen corn
1 cup cooked brown rice
1 large baking potato (cooked and diced)
3 oz cooked beef (I used leftover pot roast that had been cooked in a crockpot)
2 large carrots - sliced
2 large celery stalks - sliced
1 large sweet onion - chopped
2 TBSP Butter
2 10 oz cans of chicken broth

Here is how you make Hearty Beef and Bean Vegetable Soup:

Chop the celery, carrots and onion and saute in the butter. If your baking potato is not cooked, vent it with a knive and microwave for a few minutes until it's soft enough to dice up. Put all other ingredients in a big cooking pot and then add sauteed vegetables and potato.Bring heat to medium high and almost bring to a boil. Reduce heat and simmer for 15 minutes. You can add whatever seasonings you like - I only added crushed red pepper because the beef already had been cooked with plenty of seasonings.Makes 16 one cup servingsNumber of Servings: 16Recipe submitted by SparkPeople user BALLROOMGIRL.

The nutritional information for Hearty Beef and Bean Vegetable Soup is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 179.8

• Total Fat: 2.9 g
• Cholesterol: 7.4 mg
• Sodium: 595.2 mg
• Total Carbs: 30.9 g
• Dietary Fiber: 6.8 g
• Protein: 9.4 g

The dietary needs meet for Hearty Beef and Bean Vegetable Soup is Low Fat