Bean Bag Vegetable Soup Food

HEARTY VEGETABLE BEAN SOUP

Hearty Vegetable Bean Soup image

Chock-full of vegetables and beans, this hearty soup is sure to satisfy your hungry bunch on a winter night. Writes Cathy Seed from Hudson, Ohio. "This soup is wonderfully easy to make and very tasty. In summer, use fresh produce from the garden or your local farmer's market. In winter, just use frozen or open some cans of veggies-it couldn't be simpler!"

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 cup sliced carrots
1 cup thinly sliced zucchini
3/4 cup chopped onion
1/2 cup chopped sweet red pepper
1 tablespoon olive oil
2 cans (14-1/2 ounces each) vegetable broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) chili beans, undrained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 cup frozen white or frozen shoepeg corn
4 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 tablespoons minced fresh cilantro

Steps:

In a large saucepan or Dutch oven, saute the carrots, zucchini, onion and red pepper in oil until crisp-tender. Add the broth, beans, tomatoes, corn, cumin and cayenne; bring to a boil. , Reduce heat; simmer, uncovered, for 30-35 minutes or until vegetables are tender, stirring occasionally. Stir in cilantro.

Nutrition Facts : Calories 285 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1356mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 11g fiber), Protein 13g protein.

VEGETARIAN 15-BEAN SOUP

Vegetarian 15-Bean Soup image

A hearty, vegetarian soup perfect for warming the belly on a rainy day. My first foray into making a completely vegetarian soup, and I can say I didn't miss the meat component at all! Goes great with a crusty bread. Good for a large gathering of people or for plenty of leftovers! My original recipe yields a large pot of soup, so I always share with my parents and still have plenty left over for lunch or dinner the next day. Please note it is important to add salt with or before the beans so that the beans can absorb some of the salt, otherwise they can taste a little bland. The soup gets better with a little time and tastes awesome the next day.

Provided by tamara

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

Time 10h5m

Yield 20

Number Of Ingredients 14

Ingredients

1 (20 ounce) package 15-bean soup mix (seasoning packet not used)
2 tablespoons olive oil, or more as needed
1 large onion, diced
12 carrots, peeled and chopped, or more to taste
15 crimini mushrooms, sliced, or more to taste
7 stalks celery, chopped, or more to taste
6 leaves dinosaur kale, chopped
4 leaves red Swiss chard, chopped
3 large cloves garlic, minced
12 cups vegetable broth
2 bay leaves
1 teaspoon dried rosemary
1 teaspoon dried basil
salt and ground black pepper to taste

Steps:

Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
Heat olive oil in a stockpot over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes.
Pour broth over vegetable mixture and bring to a boil; reduce heat and add bay leaves, rosemary, basil, salt, and pepper. Add beans and simmer soup until beans are softened, 1 1/2 to 2 hours.

Nutrition Facts : Calories 159 calories, Carbohydrate 25.9 g, Fat 2.3 g, Fiber 9.9 g, Protein 8.6 g, SaturatedFat 0.2 g, Sodium 401.3 mg, Sugar 5.3 g

BEAN BAG VEGETABLE SOUP

Bean Bag Vegetable Soup image

I was given the recipe for this wonderful soup, along with a bag of bean mix (red kidney beans, romano beans, navy beans, green and red lentils, split green and yellow peas and pearl barley) by a very dear friend many years ago for Christmas! I have since made it many times. While not exactly a soup for summer, I have made it on occasion when I didn't know what else to cook. I eat soup all year round!

Provided by Irmgard

Categories Beans

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups 10 bean soup mix
6 cups cold water
1 large onion, chopped
2 large carrots, chopped
3 hot Italian sausages or 3 italian sweet sausage, sliced
1 (28 ounce) can diced tomatoes, undrained
1 teaspoon chili powder
1 pinch ground cloves
2 tablespoons dry sherry (optional)
1 tablespoon lemon juice
salt and pepper

Steps:

Rinse the bean mix, cover generously with cold water, and let soak for 8 hours or overnight.
Drain.
In a large saucepan, combine the bean mixture with 6 cups water.
Bring to a boil, reduce the heat, cover and simmer for 1-1/2 hours or until tender.
Add the onions, carrots, sausage, tomatoes, chili powder and cloves.
Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes or until the flavours are well blended.
Stir in the sherry, lemon juice, salt and pepper.

Nutrition Facts : Calories 180.8, Fat 13.6, SaturatedFat 4.8, Cholesterol 32.2, Sodium 338.8, Carbohydrate 7.9, Fiber 2.1, Sugar 4.3, Protein 7.3

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

VEGETABLE BEAN SOUP

Vegetable Bean Soup image

Have not tried this yet. The recipe says two summer squash I am not sure just how much this would be since they do vary in size so it was suggested to me that around 1 - 2 cups should be Ok and since most veggie soups are so easily mixed around with how many veggies are added. I would leave this up to a persons individual tastes

Provided by wicked cook 46

Categories Easy

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

14 1/2 ounces diced tomatoes
29 ounces chicken broth
1 vegetable bouillon cube
1 medium onion, finely chopped
1 (15 1/2 ounce) can kidney beans, drained
1 red bell pepper, finely chopped
2 carrots, finely chopped
2 celery ribs, finely chopped
2 summer squash, quartered lengthwise and chopped
1 (7 ounce) can sliced mushrooms, drained
1 tablespoon minced garlic
1 tablespoon olive oil
2 tablespoons butter
1/4 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)

Steps:

Combine all ingredients in the slow cooker crock and mix.
well. Cover and cook on LOW for 8 hours. Stir well before.
serving. If desired, stir in Tabasco sauce before serving.

Nutrition Facts : Calories 298, Fat 11.8, SaturatedFat 4.7, Cholesterol 15.3, Sodium 1433.3, Carbohydrate 37.3, Fiber 10.1, Sugar 13.7, Protein 14.9

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.

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Bean Bag Vegetable Soup Food

HEARTY VEGETABLE BEAN SOUP

VEGETARIAN 15-BEAN SOUP

BEAN BAG VEGETABLE SOUP

VEGETABLE-BEAN SOUP

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.

VEGETABLE BEAN SOUP

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

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