Lunch

Vegetable soup with kidney beans is for Lunch.

Vegetable soup with kidney beans takes 15 minutes to prepare.

Vegetable soup with kidney beans takes 30 minutes to cook.

Vegetable soup with kidney beans makes 12 servings.

The ingredients for Vegetable soup with kidney beans are:

1/4 of a small head of green cabbage, chopped
2 large carrots, peeled and sliced
1 15 oz. can of corn, with the liquid
1 15 oz. can of dark red kidney beans with the liquid
2 15 oz. can of stewed tomatoes, blend them if you don't want chunks.
2 15 oz. cans of green beans, with the liquid
2 packets of chicken bouillon or 2 chicken bouillon cubes
2 1/2 Rapunzel vegetable bouillon cubes with herbs and sea salt
1 teaspoon fresh thyme, or use 1/2 tsp. dried
1/2 tsp. black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. seasoned salt
1 quart of water

Here is how you make Vegetable soup with kidney beans:

Peel the carrots and slice or chop into bite sized pieces. Chop the cabbage as finely as you like. Add the cabbage and carrots and spices to a large soup pot sprayed with cooking spray. Sautee until the vegetables begin to soften and the spices give a good smell. Add the canned vegetables with the liquid, do not drain. Add the water and bouillon. Stir to dissolve the bouillon and taste, adjust spices to your taste. Simmer for at least 30 minutes or until the vegetables are done.Serving Size: makes 12 1-cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user BEATRIMSOON.

The nutritional information for Vegetable soup with kidney beans is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 97.3

• Total Fat: 0.9 g
• Cholesterol: 0.0 mg
• Sodium: 892.1 mg
• Total Carbs: 19.7 g
• Dietary Fiber: 5.5 g
• Protein: 4.5 g

The dietary needs meet for Vegetable soup with kidney beans is Gluten Free