Kidney Bean Vegetable Soup Recipes

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KIDNEY BEAN VEGETABLE SOUP



Kidney Bean Vegetable Soup image

"My family loves this vegetable soup," pens Lillian Palko from her Napa, California home. Chock-full of kidney beans, celery, spinach, carrots, zucchini and tomatoes, the comforting broth is ideal to serve on cool autumn days with a loaf of crusty bread or warm biscuits.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

1 can (16 ounces) kidney beans, rinsed and drained
1 medium zucchini, cubed
1 medium carrot, diced
2 celery ribs, chopped
3 green onions, sliced
1/4 cup chopped fresh spinach
3 tablespoons quick-cooking barley
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/4 cup minced fresh parsley
1 garlic clove, minced
1/2 teaspoon garlic salt
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Steps:

  • In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until the barley and vegetables are tender. Add the tomatoes; heat through.

Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 939mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 4g fiber), Protein 7g protein.

KIDNEY BEAN SOUP



Kidney Bean Soup image

This is a good hearty soup that is delicious served over rice. An all time favorite of my husband's. This soup gets very thick the next day, so you might want to add more water then. Enjoy.

Provided by Tracey

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 2h20m

Yield 8

Number Of Ingredients 9

3 pork chops
3 carrots, sliced
3 celery, chopped
1 cup canned whole tomatoes, chopped
1 onion, chopped
2 (19 ounce) cans kidney beans
2 potatoes, cubed
2 cubes beef bouillon cube
salt to taste

Steps:

  • Place meat, carrots, celery, and tomatoes in a large pot over medium heat. Fill with water to completely cover meat, almost to the top of the pot. Bring to a boil, then reduce heat and simmer 90 minutes.
  • In a frying pan, fry chopped onions until browned; put aside.
  • To the soup pot, add kidney beans with their liquid, potatoes and fried onions; cook until potatoes are tender, about 20 minutes. Add the beef bouillon cubes, and cook for 5 minutes. Add salt to taste. Serve.

Nutrition Facts : Calories 300.5 calories, Carbohydrate 36 g, Cholesterol 29.7 mg, Fat 10.7 g, Fiber 11 g, Protein 15.8 g, SaturatedFat 3.5 g, Sodium 627.3 mg, Sugar 3.7 g

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