Lunch

Veggie Bean Chicken Soup is for Lunch.

Veggie Bean Chicken Soup takes 15 minutes to prepare.

Veggie Bean Chicken Soup takes 20 minutes to cook.

Veggie Bean Chicken Soup makes 4 servings.

The ingredients for Veggie Bean Chicken Soup are:

1 t butter (flavor is good) or olive oil, or some soup stock or even water
2 lbs mushrooms
1 c chopped tomatoes
2-4 oz red cabbage (which looks purple to me!)
1 orange pepper (or any color pepper), chopped or sliced into strips
1 can of Shelton's Black Bean & Chicken Soup
1 T flaxmeal

Here is how you make Veggie Bean Chicken Soup:

Saute in large frying pan the butter and mushrooms, add whatever vegetables you've chopped to soften them a bit, say for 15 mins., then add the canned bean & chicken soup and heat through.Top with flaxmeal and parmesan. (1 T flaxmeal was added to nutrients, but parmesan was not. I don't have any, but thought it sounded good!)Number of Servings: 4Recipe submitted by SparkPeople user DOTSLADY.

The nutritional information for Veggie Bean Chicken Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 150.7

• Total Fat: 4.6 g
• Cholesterol: 7.5 mg
• Sodium: 265.2 mg
• Total Carbs: 21.1 g
• Dietary Fiber: 6.9 g
• Protein: 9.8 g

The dietary needs meet for Veggie Bean Chicken Soup is Gluten Free