HEARTY VEGETABLE BEAN SOUP
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
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.
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.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 12
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
HEARTY VEGETABLE SOUP
This is a tasty, low-fat soup. It's all vegetables, beans and rice so there's not a lot of calories, either. You can replace the soy sauce with low sodium soy sauce, if desired.
Provided by Sadie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 7
Number Of Ingredients 17
Steps:
- In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.
- Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.
Nutrition Facts : Calories 353.9 calories, Carbohydrate 73.5 g, Fat 2 g, Fiber 10.1 g, Protein 12.2 g, SaturatedFat 0.3 g, Sodium 1085.9 mg, Sugar 10.7 g
WHITE BEAN AND VEGETABLE SOUP
A delicious hearty soup packed with good-for-you vegetables and beans.
Provided by Marilena Leavitt
Categories Mediterranean Soup
Time 1h45m
Yield 6-8
Number Of Ingredients 19
Steps:
- Place the dry beans in a pot, cover with 3" of cold water, and let them soak overnight.
- The next morning drain the beans in a colander and rinse very well with cold water. Return the beans to the pot, add just enough water to cover them, and bring the water to a boil. After a couple of minutes, remove the pot from the heat, drain the water again and rinse the beans again. (This step is important, not only you are getting rid of the impurities and the residue of the beans, but your beans will be easier to digest and more gentle on your stomach!)
- Return the rinsed beans to the pot along with 6 cups of cold water and the olive oil. Bring to a boil, reduce to a medium simmer, and partially cover with a lid. Cook for 15 minutes.
- While the beans cook start prepping the vegetables. Once prepared add the leeks, shallot, kale, carrots, celery and garlic to the pot. Next add the bay leaves, oregano, rosemary, and ground pepper. Finally, if you have it, add the Parmesan rind (it adds lots of flavor to soups and stews as it slowly melds with the broth). Cook the soup for another 30 minutes, or, until beans are almost cooked.
- Stir the potatoes and the tomato into the soup. Simmer for another 15 minutes or so, until the potatoes are tender. Lastly, stir in the soup the salt. Taste and adjust the seasoning, if necessary.
- Let the soup cool down slightly, then serve with a generous drizzle of olive oil and a good sprinkle of fresh Parmesan cheese.
HEARTY VEGETABLE AND BEAN SOUP
If you like veggies and beans you will love this recipe! I created this recipe myself based on others I saw on the site. Taking what I like from each and combining it. This soup is really filling and very flavorful with minimal effort. Its more veggies and beans than soup, so the soup isn't as liquid as most. I don't usually measure spices so these are just estimates.
Provided by Chef Sheikh
Categories Clear Soup
Time 2h20m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 26
Steps:
- In pot on medium heat, melt butter. Add flour to thicken. Add 1 box of vegetable stock.
- Boil all beans, tomatoes, onions and celery.
- After 10 minutes, add other box of vegetable stock.
- Add all spices. Cook for about an hour. Then add potatoes and pasta. Cook until tender.
- Add salt to taste.
Nutrition Facts : Calories 456.1, Fat 13.7, SaturatedFat 7.7, Cholesterol 30.5, Sodium 1447.1, Carbohydrate 71.7, Fiber 11.9, Sugar 5.1, Protein 15
HEALTHY, HEARTY VEGETABLE BEAN SOUP
Make and share this Healthy, Hearty Vegetable Bean Soup recipe from Food.com.
Provided by SuzieQue
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook first three ingredients in one gallon water until beans are almost done.
- Add remaining ingredients and cook until vegetables are tender.
- Season with salt and pepper to your taste.
- This recipe is from a restaurant in Columbus Ohio where it is the speciality.
- It sells out every cold, rainy, dreary day we have.
- I have written the recipe exactly as it was given to me by the chef.
- I know it is a little sketchy, but I've made this soup many many times and it always turns out.
Nutrition Facts : Calories 235.9, Fat 0.7, SaturatedFat 0.1, Sodium 236.4, Carbohydrate 51.5, Fiber 8.9, Sugar 10.3, Protein 8.2
HEARTY VEGETABLE SOUP
This is great to put together when you're looking for something hearty to make but don't have any protein around. To make it truly vegetarian, you could use vegetable broth.
Provided by JackieOhNo
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In saucepan, combine all ingredients. Bring to a boil, then reduce heat.
- Simmer, covered, 20 minutes.
Nutrition Facts : Calories 129, Fat 2.3, SaturatedFat 0.1, Cholesterol 2, Sodium 1860.5, Carbohydrate 19.9, Fiber 4.3, Sugar 5.1, Protein 9.1
HEARTY BEAN SOUP
Classic bean soup recipe. Can be made Italian by adding 3 tablespoons pesto and 1 cup cooked pasta to the finished soup. Can be made Mexican by using black beans, adding 1/2 teaspoon red pepper flakes and 2 teaspoons cumin when tomato paste is added. Can be made chunky by adding diced carrot, potato and shredded cabbage to the veggie list.
Provided by marci rogers
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 10h5m
Yield 8
Number Of Ingredients 11
Steps:
- Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
- Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
- Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.
- Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 39 g, Cholesterol 3 mg, Fat 1.2 g, Fiber 14.5 g, Protein 13.8 g, SaturatedFat 0.4 g, Sodium 476.7 mg, Sugar 3.2 g
HEARTY VEGETABLE SOUP
This homestyle Italian soup is quick, simple and delicious. As most of the ingredients are either pantry or kitchen staples, it is easy to fix for unexpected guests, busy days, or whenever you just want a good bowl of soup in a hurry. I usually use frozen spinach and don't alway puree the tomatoes, which cuts down on prep time even more. Enjoy
Provided by Julie3551
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash and coarsely chop spinach, discarding tough stems.
- Peel and chop the onion and garlic, cut bacon into 1/2 inch pieces.
- Puree tomatoes with juice from can, rinse and drain the beans.
- Saute the onion and bacon in the olive oil for 2 to 3 minutes.
- Add the spinach and garlic and cook over high heat until the spinach is wilted, about 2 minutes.
- Add the tomatoes, beans and stock. Bring to a boil, reduce heat and simmer 10 to 15 minutes. Add salt and pepper to taste.
- Serve topped with a spoonful of Parmesan cheese.
Nutrition Facts : Calories 482.3, Fat 25.4, SaturatedFat 6.6, Cholesterol 22.4, Sodium 502.4, Carbohydrate 44.4, Fiber 12, Sugar 8.4, Protein 23.6
HEARTY SPINACH & WHITE BEAN VEGETABLE SOUP
This soup is packed full of flavor and hearty vegetables. The beans add the protein. (Adapted from Food.com #184846)
Provided by KelliAnn
Categories Vegan
Time 5h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Place all of the ingredients in your crock pot. Cover and cook on high for 4-5 hours (depending on your cooker).
- Can add a pinch to 1/2 teaspoon of crushed red pepper as well, depending upon your taste.
- Remove bay leaves before serving.
Nutrition Facts : Calories 93.7, Fat 0.8, SaturatedFat 0.1, Sodium 165.8, Carbohydrate 19, Fiber 5.1, Sugar 3.9, Protein 5
HEARTY HAM AND VEGETABLE BEAN SOUP
This is one of those quick and easy soups that are delicious and healthy, as well. This recipe came from one of my Canadian Living magazines and I have always had success with it.
Provided by bert2421
Categories Ham
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Cook pasta until al dente (tender but firm).
- Drain and rinse under cold water.
- In a large Dutch oven, heat oil over medium heat and cook onions until softened.
- Add stock, carrots, garlic, sweet pepper and zucchini; bring to a simmer and cook for 3 to 5 minutes or until vegetables are tender.
- Stir in pasta, tomatoes, ham, beans, chick peas, and the rest of ingredients.
- Add salt and pepper to taste.
- Simmer for 5 minutes.
- Enjoy!
Nutrition Facts : Calories 281.5, Fat 6.5, SaturatedFat 1.6, Cholesterol 26.4, Sodium 866.6, Carbohydrate 35.7, Fiber 7.3, Sugar 7.7, Protein 21.1
HEARTY VEGETABLE SOUP
This soup is great for this time of year as the vegetables are new and have such a great taste and flavor.
Provided by William Uncle Bill
Categories Stocks
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan or cooking pot, add olive oil and butter and heat on medium-high.
- Add onions and saute until translucent, about 5 minutes.
- Add garlic, tomatoes including liquid and continue to cook on medium-high heat for another 6 to 8 minutes.
- Add vegetable or chicken broth, potatoes and carrots and cook for 10 minutes, stirring occasionally.
- Add cauliflower, celery, water, vegetable soup base and cook for 8 minutes or until vegetables are just tender.
- Add red pepper, petite baby peas, dill weed, seasoning salt and pepper and cook for another 3 minutes.
- Adjust seasonings to taste.
- Serve soup hot.
- Refrigerate any unused portions.
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