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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.”
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup sliced celery
  • 1/2 cup sliced fresh carrots
  • 1 tablespoon olive oil
  • 1/2 teaspoon minced garlic
  • 2 cups water
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 3/4 cup chicken broth
  • 3/4 cup Italian stewed tomatoes
  • 1/2 cup cubed peeled potato
  • 1/2 cup frozen cut green beans
  • 1 bay leaf
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper

Directions

  • 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
1 cup: 171 calories, 4g fat (0 saturated fat), 0 cholesterol, 567mg sodium, 28g carbohydrate (5g sugars, 8g fiber), 7g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat.

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Reviews

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Average Rating:
  • trippb1
    Jan 31, 2013

    Made this just now (without the potato) ... It is absolutely delicious!!

  • katlaydee3
    Jan 27, 2011

    This is an excellent soup. I cooked it a little longer though, more like 25 minutes. I served it with the Tuna Cheese Sandwiches in the same issue.

  • rcb1045
    Jan 22, 2011

    No comment left