HEARTY VEGETABLE BEAN SOUP
Chock-full of vegetables and beans, this hearty soup is sure to satisfy your hungry bunch on a winter night. Writes Cathy Seed from Hudson, Ohio. "This soup is wonderfully easy to make and very tasty. In summer, use fresh produce from the garden or your local farmer's market. In winter, just use frozen or open some cans of veggies-it couldn't be simpler!"
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan or Dutch oven, saute the carrots, zucchini, onion and red pepper in oil until crisp-tender. Add the broth, beans, tomatoes, corn, cumin and cayenne; bring to a boil. , Reduce heat; simmer, uncovered, for 30-35 minutes or until vegetables are tender, stirring occasionally. Stir in cilantro.
Nutrition Facts : Calories 285 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1356mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 11g fiber), Protein 13g protein.
JOOLS' WHOLESOME VEG & BEAN SOUP
I love this soup - it's great to know that once the children have eaten a big bowl of it, they're well on their way to getting their 5-a-day. Feel free to use pearl barley instead of beans, but just remember to add a bit more liquid
Provided by Jools Oliver
Categories Mains Vegetables Gorgeous Winter Soups Kale Starters Healthy meals
Time 50m
Yield 4 to 6
Number Of Ingredients 11
Steps:
- Start by prepping the base of your soup: trim and very finely slice the celery, peel and roughly chop the carrots and trim, wash and roughly chop the leeks. Peel and very finely slice the garlic, then pick and finely chop the rosemary. Finely slice the bacon.
- Drizzle 1 tablespoon of oil into a large pan on a medium heat, then add the rosemary and bacon. Fry for a few minutes, or until the bacon is just turning golden, then add the chopped celery, carrots, leeks and garlic. Cook gently for around 15 minutes, or until soft, stirring regularly.
- Add the beans (there's no need to drain them) and stock. Bring to the boil, then reduce to a simmer for 30 minutes - add a little more stock or water if you think it needs it.
- Finally, add the spinach or kale and the peas and cook for a further 3 minutes, or until the greens are cooked but still a vibrant green. Have a taste and season with sea salt and black pepper, if needed, then tuck in.
Nutrition Facts : Calories 179 calories, Fat 6.2 g fat, SaturatedFat 1.2 g saturated fat, Protein 10.8 g protein, Carbohydrate 18.1 g carbohydrate, Sugar 6.6 g sugar, Sodium 0.4 g salt, Fiber 8.9 g fibre
BEAN AND VEGETABLE SOUP, FIRST TIME AROUND
Provided by Food Network
Time 1h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat olive oil and bacon and cook until bacon bits are almost crisp. Add onions, celery and carrots and saute for about 10 minutes or until soft. Add the garlic, zucchini, tomatoes, cabbage, spinach and cook for about 10 minutes longer or until wilted. (If vegetables begin to stick, add some water.) Add the bean puree and whole beans, basil, broth, water and 1 teaspoon of salt. Bring liquid to a boil, and simmer, over low heat, stirring on occasion, for 20 minutes. Season well to taste with salt and pepper and ladle into hot deep bowls. Garnish with grated cheese to taste.
TUSCAN VEGETABLE SOUP
Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 6 servings (1 1/2 cups each)
Number Of Ingredients 15
Steps:
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
- Serve topped with Parmesan, if desired.
Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams
BEAN VEGETABLE SOUP
Beans add extra texture and flavor to this vegetable soup. This soup is light in calories yet packed with flavor. -Bean Education and Awareness Network, Scottsbluff, Nebraska
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the carrots, onions and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in broth, one can of beans, broccoli and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes. , Place remaining beans in a blender; cover and process until smooth. Add to the soup with spinach if desired; simmer for 2 minutes or until heated through.
Nutrition Facts : Calories 174 calories, Fat 3g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 914mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 7g fiber), Protein 10g protein.
BLACK BEAN VEGETABLE SOUP
Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion, and kernels of corn.
Provided by gregscher
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic until onion is softened, about 5 minutes. Stir chili powder and cumin into onion mixture; cook and stir until evenly coated, about 2 minutes.
- Pour broth over onion mixture and add 1/2 of the black beans, corn, and black pepper. Bring broth mixture to a boil.
- Blend tomatoes and remaining 1 1/2 cans black beans together in a food processor or blender until smooth; pour into broth mixture. Reduce heat to low, cover pot, and simmer until carrots are tender, 10 to 15 minutes.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 41.7 g, Cholesterol 2.5 mg, Fat 3.1 g, Fiber 13.7 g, Protein 12.1 g, SaturatedFat 0.5 g, Sodium 1331.6 mg, Sugar 5.6 g
VEGGIE BEAN SOUP
From Williamson, West Virginia, Lois Dean writes, "As chairman of the kitchen at my church, I wanted a meatless soup for a Lenten lunch. I came up with this colorful vegetable recipe and got rave reviews."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute the onion, celery and carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. Discard bay leaf.
Nutrition Facts : Calories 171 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges
VEGETABLE AND BEANS SOUP
Make and share this Vegetable and Beans Soup recipe from Food.com.
Provided by afarrell727
Categories Lunch/Snacks
Time 1h5m
Yield 10 C, 6 serving(s)
Number Of Ingredients 18
Steps:
- Add the first 6 items to a large pot over high heat, season (salt and pepper) and cook for about 3-4 minutes, if you are not good at dry frying then just add the oil right away.
- add the oil and diced bacon and let the fat render for a minute or two.
- add the diced potato and mix in with the rest. season.
- continue cooking until the onions are softened.
- Add the remaining ingredients, keep stirring until the spinach is completely incorporated.
- Taste for salt and adjust as needed (keep in mind that you will do this so as to not over season early in).
- Reduce to a low simmer and cook for 45-75 minutes and serve hot. even better the next day.
Nutrition Facts : Calories 150.2, Fat 6.9, SaturatedFat 1.3, Cholesterol 2.7, Sodium 108.9, Carbohydrate 19.9, Fiber 4.2, Sugar 4.8, Protein 4
SAUSAGE BEAN SOUP
Steps:
- In a large saucepan, cook and crumble sausage with onion and garlic over medium heat until no longer pink, 5-7 minutes; drain., Stir in beans, tomatoes, basil and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Serve with cheese.
Nutrition Facts : Calories 268 calories, Fat 13g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 908mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 7g fiber), Protein 15g protein.
TURKEY, VEGETABLE, AND BEAN SOUP
Simple low-fat, broth-based soup. Freezes well. Original recipe is from Parents magazine. I refrigerate the stock overnight and skim the fat before proceeding with the rest of the recipe, and add some additional chopped leftover turkey. While I'm cleaning up after Thanksgiving, or whenever I make a turkey, I throw the turkey carcass in a stock pot to start this soup. By the time the dishes are done, so is the stock.
Provided by LonghornMama
Categories Poultry
Time 9h15m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In large stock pot, place carrot chunks, turkey carcass, onion, celery, parsley sprigs, bay leaf, thyme, and water. Bring to a boil over high heat; reduce heat to medium-low and simmer, partially covered for one hour.
- Remove turkey carcass from soup. When cool enough to handle, pick off turkey scraps and refrigerate scraps. Strain broth into a large bowl, cover, and refrigerate overnight.
- Remove broth from refrigerator and skim fat with a large spoon. Discard fat.
- In stock pot, melt butter (I use olive oil). Add carrot and leek slices; cook 5 minutes. Stir in broth, turkey scraps plus additional chopped cooked turkey if desired, beans, and chopped parsley. Season with salt and pepper and cook until heated through.
Nutrition Facts : Calories 117.4, Fat 2.6, SaturatedFat 1.5, Cholesterol 6.1, Sodium 60.5, Carbohydrate 19.3, Fiber 4.6, Sugar 3.3, Protein 5.3
HEARTY VEGETABLE AND BEAN SOUP
If you like veggies and beans you will love this recipe! I created this recipe myself based on others I saw on the site. Taking what I like from each and combining it. This soup is really filling and very flavorful with minimal effort. Its more veggies and beans than soup, so the soup isn't as liquid as most. I don't usually measure spices so these are just estimates.
Provided by Chef Sheikh
Categories Clear Soup
Time 2h20m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 26
Steps:
- In pot on medium heat, melt butter. Add flour to thicken. Add 1 box of vegetable stock.
- Boil all beans, tomatoes, onions and celery.
- After 10 minutes, add other box of vegetable stock.
- Add all spices. Cook for about an hour. Then add potatoes and pasta. Cook until tender.
- Add salt to taste.
Nutrition Facts : Calories 456.1, Fat 13.7, SaturatedFat 7.7, Cholesterol 30.5, Sodium 1447.1, Carbohydrate 71.7, Fiber 11.9, Sugar 5.1, Protein 15
ROOT VEGETABLE AND BEAN SOUP
Make and share this Root Vegetable and Bean Soup recipe from Food.com.
Provided by cookiecutter _
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large roasting pan toss parsnips, potato, rutabaga, carrots and onion with oil; sprinkle with salt.
- Spread vegetables in a single layer in the roasting pan.
- Roast for 15 - 20 minutes (or until vegetables start to brown), in a 450 degree F oven.
- In a large saucepan bring broth and beans to a boil and add roasted vegetable; reduced heat.
- Simmer, covered, 5 minutes (or until vegetables are tender).
- Stir in thyme.
- For a thicker soup, mash vegetables and beans slightly.
Nutrition Facts : Calories 247.1, Fat 4.2, SaturatedFat 0.6, Sodium 326.8, Carbohydrate 43, Fiber 10.6, Sugar 6.1, Protein 11.5
VEGETABLE BEAN SOUP
This soup is packed with nutritious vegetable and beans and has a unique robust flavor. It's no wonder this is a family favorite.-Laura Letobar, Livonia, Michigan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan coated with cooking spray, saute the onion, carrots and celery over medium heat until vegetables are tender, about 8 minutes. Stir in the water, bouillon, tomatoes, beans, barley, garlic powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add spinach; cover and simmer for 10-15 minutes or until the vegetables are tender.
Nutrition Facts : Calories 113 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 442mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
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