Bean And Vegetable Soup First Time Around Recipes

VEGETABLE-BEAN SOUP

Vegetable-Bean Soup image

This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 50m

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
2 medium carrots, diced small
2 celery stalks, diced small
1 medium yellow onion, diced small
3 garlic cloves, minced
1 teaspoon dried thyme
Coarse salt and ground pepper
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1 can (28 ounces) diced tomatoes
4 cups low-sodium vegetable broth
1/4 cup chopped fresh parsley
Grated Parmesan, for serving

Steps:

In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

Nutrition Facts : Calories 312 g, Fat 8 g, Fiber 10 g, Protein 11 g, SaturatedFat 1 g

VEGGIE BEAN SOUP

Veggie Bean Soup image

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

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

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 BEAN SOUP

Vegetable Bean Soup image

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

Ingredients

2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
6 cups water
3 teaspoons beef bouillon granules
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) black beans, rinsed and drained
1 cup quick-cooking barley
1 teaspoon garlic powder
3/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed

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

BEAN VEGETABLE SOUP

Bean Vegetable Soup image

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

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

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.

BREAD, BEAN AND VEGETABLE SOUP, SECOND TIME AROUND

Bread, Bean and Vegetable Soup, Second Time Around image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

Half of recipe above
2 to 3 cups dayold dried good quality bread such as a nutty unsweetened whole wheat bread (Italian) or a sourdough or a Tuscan bread or a country French bread, cut into 1 inch chunks, crusts left on
4 teaspoons extra virgin olive oil
Salt and freshly ground black pepper
Freshly grated Parmesan or Pecorino Romano for garnish

Steps:

Bring leftover soup to a boil. Add diced bread and cook, stirring on occasion, for 10 minutes or until soup is thick and porridgelike. Adjust the seasoning and ladle out. Drizzle with olive oil and dust with more cheese if you like.

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