Vegetarian

Garden Vegetable Soup w/ Kidney beans takes several minutes to prepare.

Garden Vegetable Soup w/ Kidney beans takes several minutes to cook.

Garden Vegetable Soup w/ Kidney beans makes 1 servings.

The ingredients for Garden Vegetable Soup w/ Kidney beans are:

1 cup Cooked Onion
1.33 cup slices Carrots, cooked
2 tsp Garlic minced ready-to-use - 1 tsp (5 g) - 1/2 tsp = 1 clove - Spice Select (by MAMAVEE2)
6 cup Swanson Chicken Broth 99% Fat Free
3 cup Cabbage, boiled
3.5 serving Simple Truth Organic Dark Red Kidney Beans 3.5 servings per can
2 tbsp Cans: Contadina Tomato Paste (6 oz can) (by AZURE7SKY)
.33 tbsp Basil
.5 tsp Oregano, Dried (by GOING2LOSE71)
0.5 tsp Salt
.5 tsp Salt

Here is how you make Garden Vegetable Soup w/ Kidney beans:

1. Large Saucepan, sprayed with nonstick cooking spray, saut? carrot, onion and garlic over low heat until softened, about 5 minutes.2. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered., about 15 minutes or until beans (can substitute green beans for kidney beans) are tender.Serving Size: 8 Servings 1 cup per servingNumber of Servings: 1Recipe submitted by SparkPeople user 401BEECHER.

The nutritional information for Garden Vegetable Soup w/ Kidney beans is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 746.4

• Total Fat: 0.8 g
• Cholesterol: 30.0 mg
• Sodium: 8,704.9 mg
• Total Carbs: 141.3 g
• Dietary Fiber: 44.5 g
• Protein: 45.3 g