VEG BEAN SOUP RECIPES

VEGETABLE BEAN SOUP RECIPE - FOOD.COM

Vegetable Bean Soup Recipe - Food.com image

Have not tried this yet. The recipe says two summer squash I am not sure just how much this would be since they do vary in size so it was suggested to me that around 1 - 2 cups should be Ok and since most veggie soups are so easily mixed around with how many veggies are added. I would leave this up to a persons individual tastes

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Cook Time 8 hours

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

14 1/2 ounces diced tomatoes
29 ounces chicken broth
1 vegetable bouillon cube
1 medium onion, finely chopped
1 (15 1/2 ounce) can kidney beans, drained
1 red bell pepper, finely chopped
2 carrots, finely chopped
2 celery ribs, finely chopped
2 summer squash, quartered lengthwise and chopped
1 (7 ounce) can sliced mushrooms, drained
1 tablespoon minced garlic
1 tablespoon olive oil
2 tablespoons butter
1/4 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)

Steps:

Combine all ingredients in the slow cooker crock and mix.
well. Cover and cook on LOW for 8 hours. Stir well before.
serving. If desired, stir in Tabasco sauce before serving.

Nutrition Facts : Calories 298, FatContent 11.8, SaturatedFatContent 4.7, CholesterolContent 15.3, SodiumContent 1433.3, CarbohydrateContent 37.3, FiberContent 10.1, SugarContent 13.7, ProteinContent 14.9

VEGETABLE-BEAN SOUP RECIPE | MARTHA STEWART

Vegetable-Bean Soup Recipe | Martha Stewart image

This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.

Provided by Martha Stewart

Categories Soup Recipes

Total Time 50 minutes

Prep Time 25 minutes

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
2 medium carrots, diced small
2 celery stalks, diced small
1 medium yellow onion, diced small
3 garlic cloves, minced
1 teaspoon dried thyme
Coarse salt and ground pepper
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1 can (28 ounces) diced tomatoes
4 cups low-sodium vegetable broth
1/4 cup chopped fresh parsley
Grated Parmesan, for serving

Steps:

In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

Nutrition Facts : Calories 312 g, FatContent 8 g, FiberContent 10 g, ProteinContent 11 g, SaturatedFatContent 1 g

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