Vegetarian

Vegan bean, vegetable and spinach soup is for Lunch.

Vegan bean, vegetable and spinach soup takes 30 minutes to prepare.

Vegan bean, vegetable and spinach soup takes 45 minutes to cook.

Vegan bean, vegetable and spinach soup makes 10 servings.

The ingredients for Vegan bean, vegetable and spinach soup are:

Various veggies, sliced: celery, carrots, corn, fresh spinach, broccoli, zucchini, squash -- approximately 3 - 4 cups worth
1 yellow onion, diced
2 cloves garlic, minced
Vegetable boullion, 4 cubes
2 cans of beans (what you have on hand: kidney, white beans, garbanzo beans-- so long as they hold up well in a soup)
1 can stewed tomatoes (I use Wegmans kitchen cut tomatoes)
water
olive oil -- about 2 tablespoons
salt, pepper, italian seasoning/herb mix

Here is how you make Vegan bean, vegetable and spinach soup:

1. dice all the veggies and open the cans of beans/corn; don't skin the squash, just wash well, cut in half, scoop out seeds and chop. I tend to put the onion first through the food processor, put in a dish, then chop of carrots, celery, zuccini, pepper-- whatever vegetables--pulse until they are small enough for soup, put in a bowl. Then chop up the squash with a knife. I use the garlic press for the garlic. Put buillion into a measuring cup with 1 cup of hot water to dissolve.2. Heat up the oil in the bottom of a big soup pot/dutch oven, whatever you use for soup. Put in onion and garlic and saute for about 5 minutes. Add the veggies except the leafy ones (spinach, kale, chard), heat until veggies get a little soft.3. Season veggies with salt/pepper to taste, Italian seasoning. 4 Add beans and tomatoes and enough water til the pot has about 3 -4 inches from the top if not using a stock pot, 5-6 if you are. Add dissolved veg boullion cubes. Boil5. Add spinach a few minute before nearly done. Veggies should be tender to the fork. Serve over 1/2 cup whole grain cooked pasta, brown or red rice, bulgar wheat. Number of Servings: 10Recipe submitted by SparkPeople user LUCELU.

The nutritional information for Vegan bean, vegetable and spinach soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 141.8

• Total Fat: 2.8 g
• Cholesterol: 0.0 mg
• Sodium: 1,125.2 mg
• Total Carbs: 24.9 g
• Dietary Fiber: 6.2 g
• Protein: 5.9 g

Vegan bean, vegetable and spinach soup is Italian cuisine.

The dietary needs meet for Vegan bean, vegetable and spinach soup is Vegan