Lunch

Vegetable and Bean Soup is for Lunch.

Vegetable and Bean Soup takes 10 minutes to prepare.

Vegetable and Bean Soup takes 35 minutes to cook.

Vegetable and Bean Soup makes 14 servings.

The ingredients for Vegetable and Bean Soup are:

Water (3.5 litres)
Salt (0.5 Tbs)
Olive Oil (1 Tbs)
Cauliflower (fresh) (149g)
Broccoli (fresh) (141g)
Butternut (fresh) (82g)
Carrots (100g)
Potato w/ skin (193g)
Onion (120g)
Turnip (148g)
Celery (22g)
Patty Pans / Summer Squash (56g)
Cabbage Sugarloaf / Collards (185g)
Speckled Sugar Beans (410g can)

Here is how you make Vegetable and Bean Soup:

Bring the water, the salt and the olive oil to a boil. Add all other ingredients (except the beans and collard leaves).Simmer for 30 minutes or until all vegetables are cooked.Liquidise the soup.Add the drained beans and the collard leaves / sugarloaf cabbage (cut up/shredded).Simmer for another 5 minutes to wilt the leaves.Makes 14 1-cup servings.Number of Servings: 14Recipe submitted by SparkPeople user CARLA12.

The nutritional information for Vegetable and Bean Soup is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 42.1

• Total Fat: 1.3 g
• Cholesterol: 0.0 mg
• Sodium: 354.0 mg
• Total Carbs: 6.7 g
• Dietary Fiber: 2.5 g
• Protein: 1.9 g

The dietary needs meet for Vegetable and Bean Soup is Vegetarian