Vegetable Bean Soup
30 mins (prep 5, cooking 25)
14 ingredients
4 servings
This recipe is from the February 2006 Quick Cooking magazine. Definitely a C.O.R.N worthy consideration as the vegetable ingredients call for 1/2 cup. I found that about 1 carrot, 1 stalk of celery, 1 potato, 1/2 onion all about equal 1/2 cup so I will use that as a reference in the future. Another thing I did was instead of opening a can of chicken broth, I used chicken bouillon granules and just added 2 3/4 cups of water. I can see this recipe being used for school lunches in a thermos or take to work lunches in cold weather. It's fast to make so it's perfect for supper on a snowy day with some hot bread.

Categories:  <-30-mins , main-dish , beans , inexpensive , carrots , soups-&-stews , vegetable , one-dish-meal , time-to-make ,
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Serving Size (201.91 g)
Servings 4
Amount per Serving
Calories 115.68 Calories from Fat 52.29
% Daily Value *
Total Fat 5.81g 35.77%
Saturated Fat 1.09g 21.89%
Trans Fat 0.0 %
Cholesterol 29.72mg 39.63%
Sodium 410.85mg 68.48%
Total Carbohydrate 5.55g 7.4%
Dietary Fiber 0.76 g 12.13%
Sugars 0.24 g %
Protein 10.58g 84.65%
Vitamin A 15.23IU% Vitamin C 5.91mg%
Calcium 12.84mg% Iron 0.74mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chopped onion, sliced celery, sliced carrot, minced garlic, great northern beans, stewed tomatoes, peeled, frozen cut green beans