Light Vegetable Bean Soup #RSC
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 4 tablespoons quality margarine (or 6 sprays of buttery cooking spray)
- 1 1⁄2 cups chopped fresh onions
- 1 cup bell pepper, chopped (green or mixed)
- 1 cup baby carrots, chopped
- 1⁄2 cup fresh spinach leaves, chopped
- 15 ounces canned navy beans (or other white bean if you prefer)
- 14 ounces fat free chicken broth (or equivalent bouillon with water)
- 1⁄2 cup cold water
- 4 ounces mushrooms
- 1⁄2 ounce Hidden Valley® Original Ranch® Dressing and Seasoning Mix (half packet)
- 1 tablespoon extra virgin olive oil
- 2 teaspoons ground cumin
- 1 teaspoon dried chives
- 1 medium lemons (optional) or 1 medium lime, cut into 4 wedges (optional)
- 4 tablespoons fresh tomatoes, diced
- 4 tablespoons sour cream
directions
- Cook the onions for about 4 minutes or until soft, stirring occasionally.
- Increase heat, add bell peppers, carrots, spinach, beans, broth, water, mushrooms, and salad dressing mix. Bring to a boil.
- Decrease heat, and simmer covered for 15 minutes. Remove from heat and mix in olive oil, cumin, and chives.
- Divide soup into 4 bowls and squeeze 1 lime wedge over each bowl, if desired. Top each bowl with 1 tablespoon tomatoes and 1 tablespoon sour cream.
- Yields up to 4 servings for a quick lunch or dinner. Recipe can be doubled to serve a larger family. Allow additional 15 minutes simmer time.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!