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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (2 quarts)

Ingredients

  • 3 medium carrots, sliced
  • 1-1/2 cups chopped onions
  • 1 cup sliced celery
  • 1 tablespoon canola oil
  • 2 to 3 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cans (15 ounces each) navy or great northern beans, rinsed and drained, divided
  • 2 cups fresh broccoli florets
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 cup fresh baby spinach, optional

Directions

  • 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
1 cup: 174 calories, 3g fat (0 saturated fat), 2mg cholesterol, 914mg sodium, 29g carbohydrate (4g sugars, 7g fiber), 10g protein.

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Reviews

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Average Rating:
  • Pamela
    Jul 15, 2019

    So I thought this would be a great soup to try since I had all the ingredients however I also added extra to the ingredients. I added some fresh sliced mushrooms, I did one can navy bean and one can northern (for variety) and I also added turmeric, coriander and paprika plus I tossed in 3 dried tomatoes for flavor and I have to say it was phenomenal. I also used real rosemary from an organic plant I just bought and the flavors were magnificent. My picky son is gonna love it!

  • 7833louis
    Dec 16, 2018

    This is a really good soup! AND it is super easy to make. In my mind, that deserves a 5/5. I did make some changes only because of what I had on hand. I used half low sodium vegetable broth and half low sodium chicken broth, frozen broccoli, and white kidney beans. I also added some mushrooms I was needing to use up. I ate it with three seed crackers and a glass of pinot noir. Yum, yum! Thanks for sharing!

  • MJMM
    Oct 16, 2017

    Very good soup. I did add spinach which makes it much tastier and healthy.

  • rudylenak
    May 15, 2011

    good good good