Vegetarian

Vegetable soup with kidney beans takes 20 minutes to prepare.

Vegetable soup with kidney beans takes 60 minutes to cook.

Vegetable soup with kidney beans makes 8 servings.

The ingredients for Vegetable soup with kidney beans are:

0.75 tbsp Basil
3 cup, chopped Cabbage, fresh
2 large (7-1/4" to 8-1/2" long) Carrots, raw
2 stalk, large (11"-12" long) Celery, raw
3 clove Garlic
1 cup Parsley
1 cup Peas, frozen
2 medium (2-1/4" to 3-1/4" dia.) Potato, raw
1.50 cup, sliced Zucchini
2 cup Stewed Tomatoes
1 cup, cubes Turnips
4 tbsp Extra Virgin Olive Oil
0.75 cup veggies, squash, yellow summer, raw (1 c)
2 cup kale - Glory chopped kale, fresh
4 cup Chicken Stock Organic
2 cans red kidney beans

Here is how you make Vegetable soup with kidney beans:

Saute the celery, kale, garlic, parsley, & basil, over medium, in the olive oil for 5 minutes. Then add the carrots, potatoes, turnip, squashes, peas and cabbage and cook for another 10 minutes. Then add the tomatoes and chicken stock and bring to a simmer. Cook on low until vegetables are tender. Approx 30 minutes. Add the kidney beans and salt and pepper to taste at the end, just to warmServing Size:?makes 10 servings

The nutritional information for Vegetable soup with kidney beans is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 253.8

• Total Fat: 7.9 g
• Cholesterol: 0.0 mg
• Sodium: 770.1 mg
• Total Carbs: 38.6 g
• Dietary Fiber: 11.9 g
• Protein: 10.4 g