Best Veggie Bean Soup Recipes
BUTTER BEAN VEGGIE SOUP
Dorothy Bertrand of Sellersburg, Indiana simmers this hearty basil-seasoned soup that's chock-full of five different vegetables. "I like to serve big bowls of it with corn bread," she notes.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the celery, carrots and onion in oil until tender. Stir in flour until blended. Gradually add the broth., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until soup is heated through.
Nutrition Facts : Calories 109 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 661mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.
BEEF VEGGIE BEAN SOUP
HUGE pot Bean soup with beef and veggies. Very filling. Great with salad or sandwiches. Great for a crowd. makes 9 1-1/2 cup servings
Provided by novitz
Categories Beans
Time 3h20m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Soak beans for at least 6 hours or overnight.
- Drain and rinse beans.
- Place in large soup pot and cover with 6 cups water.
- Add 3 beef boullion cubes, onion and celery.
- Bring to a boil, then reduce heat to a rapid simmer.
- Cover bean pot.
- Meanwhile, Cube sirloin and lightly brown with Worchesire sauce.
- Add to bean pot.
- Simmer for 1 1/2 hours.
- Add can of beef broth and bag of frozen carrots (I let them thaw on the counter to reduce cooking time) Simmer covered 1 addittional hour.
- Add cans of green beans and corn.
- Simmer 15 minutes.
- *When I add carrots and beef broth I throw in some garlic powder and whatever seasonings I have in the cabinet.
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
BUTTER BEAN VEGGIE SOUP
Make and share this Butter Bean Veggie Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, saute celery, carrots, and onion in oil until tender.
- Stir in flour until blended.
- Gradually add in the broth.
- Stir in the remaining ingredients; bring to a boil.
- Decrease heat; simmer, uncovered, for 10 minute or until soup is heated through.
- Taste and adjust seasoning.
BUTTER BEAN VEGGIE SOUP
Butter Beans are my new favorite bean. They are large and in charge! Butter Beans are sweet, creamy and hold up perfect in soups! This is my new favorite soup... at least for this month. I have made this soup a few times now and it never disappoints. It has a nice heat from the chili flakes and a fresh from-the-garden taste from...
Provided by Tasha Kaye
Categories Bean Soups
Time 1h
Number Of Ingredients 12
Steps:
- 1. Heat a soup pot with the olive oil on medium heat. Once hot add the onion, celery, a pinch of salt and pepper. Let it cook down for about 10 minutes or until soft.
- 2. Add tomatoes (with juice), red pepper flakes, thyme and beans. Let it come to a low simmer. Add water and turn on medium high and let come to a boil. Reduce heat to medium and cover. Cook for 20 minutes stirring occasionally.
- 3. Taste to see if more salt or pepper needs to be added. Now add collard greens and fresh basil. Stir and let cook for 10 minutes. Add the lemon juice before serving. Serves 6-8
CHERYL'S SPICY TOMATO, BEAN & VEGGIE SOUP - CROCK POT
This is a throw together type soup that I just tossed in the Crock Pot. I love bringing soup to work for lunch. It's so easy! Hopefully it turns out ok. I need to get the nutrition numbers since I am following the Weight Watchers plan. These ingredients were just the ones that I happened to have on hand today and I'm sure if I go to make this recipe next week, I will make some changes. Also, I really don't measure spices - I kinda just toss them in! Since there's no meat in this recipe, perhaps even my daughter will eat some. We will see.... :-)
Provided by senseicheryl
Categories Onions
Time 6h10m
Yield 8 1 1/2 cup servings, 8 serving(s)
Number Of Ingredients 19
Steps:
- Throw everything into the crock pot and stir.
- Cook on high for about 6-8 hours.
Nutrition Facts : Calories 279.1, Fat 2.1, SaturatedFat 0.4, Sodium 1117.1, Carbohydrate 54.2, Fiber 14.7, Sugar 12.4, Protein 15.6
TOMATO, BEAN AND VEGGIE SOUP
After over indulging over the Christmas and New Years holidays, I wanted something quick and healthy to eat so I raided the cupboard and this is what I came up with. I also used left over salad ingredients.
Provided by AussieGal Tracey
Categories Clear Soup
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Dice up all of vegetables and have ready to put into pot.
- Put can of tomato soup in pot adding water as directed.
- Put in can of baked beans, garlic salt and pepper.
- Add in vegetables and can of corn stir and cook slowly until all vegetables are soft.
- Serve with some whole meal bread (or white if the kids prefer).
Nutrition Facts : Calories 286.4, Fat 2.6, SaturatedFat 0.7, Sodium 1127.9, Carbohydrate 64, Fiber 10.1, Sugar 26.9, Protein 10.8
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