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Fresh Vegetable Bean Soup

September 24, 2012 by lauren.kelly 7 Comments

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This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.

It’s that time of year again…I love when the weather gets crisp and cool.  This is the time of year that I make lots an lots and lots of soup ๐Ÿ™‚ Truth be told,  I eat soup any time of year.  It just seems more fun when the weather gets cooler.

This is one soup that you can easily eat 3 bowls and not feel guilty at all.  You will be stuffed though.  This soup is filling! It’s packed with fresh veggies and beans, what’s not to love?

The best part of this soup is that it just simmers for hours and it is so simple.  Really simple.  Like ridiculously simple.

Ingredients

1/2 pound dried white beans, soaked in water overnight OR 2 15 ounce cans of white beans, rinsed and drained

1 tablespoon grapeseed or olive oil

1/2 cup yellow grape tomatoes, cut in half

1/2 cup red grape tomatoes, cut in half

1/2 cup shredded carrots

1/2 cup diced celery

1/2 cup diced green onion

3 cloves garlic, diced

1/2 cup shredded cabbage

5 cups (or more) reduced sodium vegetable broth (or chicken broth)

1 cup water

1 teaspoon dried thyme

1 tablespoon dried basil

1 tablespoon dried rosemary

1 tablespoon dried oregano

  1. Heat oil in a large pot or dutch oven over medium-low heat.  Add garlic and onion and saute for a few minutes until they soften.  Add all the vegetables except kale, basil, rosemary and oregano  and cook about 5-8 minutes.
  2. Add beans, kale, broth and water and bring to a boil.  Cover and place heat on low.  Simmer for 1-2 hours (or longer).  ENJOY!!  I told you it was simple ๐Ÿ™‚

Nutrition Facts
Serving Size  1 cup, makes 6 servings
Amount Per Serving
Calories 174
Total Fat 0.8g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 523mg
Total Carbohydrates 32.8g
Dietary Fiber 8.0g
Sugars 3.7g
Protein 10.7g

*Nutrition information provided by www.caloriecount.com, not 100% guaranteed accurate

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Filed Under: Gluten Free, Recipes, Soups, Vegan, Vegetarian, Wheat Free Tagged With: meatless monday, vegan, vegetable bean, vegetarian

Comments

  1. PB and Peppers (@JenatPBandP) says

    September 24, 2012 at 12:02 pm

    Looks fabulous!! The weather here seems to be getting warmer!! Even though I want to keep the summer, I am loving all the fall foods!!

    Reply
  2. Maryellen says

    September 24, 2012 at 12:35 pm

    How much kale???

    Reply
    • LaurenKellyNutrition says

      September 24, 2012 at 3:49 pm

      I apologize, this is what happens when you publish a post with your oldest child literally hovering over you ๐Ÿ™‚ I meant to put in 2-3 cups of chopped kale as an option. Deborah, I would cook this on low for 6 hours or high for 4 hours. Hope you all like it ๐Ÿ™‚

      Reply
      • Deborah says

        September 24, 2012 at 5:13 pm

        Thanks Lauren! I will let you know how it turns out ๐Ÿ™‚

        Reply
  3. Deborah says

    September 24, 2012 at 3:19 pm

    How long would you cook this in a slow cooker? Great recipe, especially for a vegetarian ๐Ÿ™‚

    Reply
  4. g8trmom says

    September 24, 2012 at 6:27 pm

    Looks fabulous, but confused with Kale mentioned in directions but not on ingredients list…
    Is kale suppose to be added?
    Thanks.

    Reply
    • LaurenKellyNutrition says

      September 24, 2012 at 6:31 pm

      I apologize, I meant to put in 2-3 cups of chopped kale as an option in the ingredient list. I have made it before with kale but this batch was without. Sorry for the confusion!

      Reply

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