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    You are in: Home / Recipes / Vegetable Bean Soup Recipe
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    Vegetable Bean Soup

    Vegetable Bean Soup. Photo by R.Lynn

    1/1 Photo of Vegetable Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    R.Lynn's Note:

    This recipe is from the February 2006 Quick Cooking magazine. Definitely a C.O.R.N worthy consideration as the vegetable ingredients call for 1/2 cup. I found that about 1 carrot, 1 stalk of celery, 1 potato, 1/2 onion all about equal 1/2 cup so I will use that as a reference in the future. Another thing I did was instead of opening a can of chicken broth, I used chicken bouillon granules and just added 2 3/4 cups of water. I can see this recipe being used for school lunches in a thermos or take to work lunches in cold weather. It's fast to make so it's perfect for supper on a snowy day with some hot bread.

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    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large saucepan, sauté onion, celery, carrot and garlic until tender.
    2. 2
      Stir in remaining ingredients.
    3. 3
      Bring to a boil.
    4. 4
      Reduce heat; simmer uncovered for 15 minutes or until heated through and potatoes are tender.
    5. 5
      Discard bay leaf.

    Ratings & Reviews:

    • on April 16, 2007

      Re: the reviewer who tried freezing this soup. Potatos just don't freeze well, they end up with an awful texture and (as far as i'm concerned) a weird taste. If you omit the potato it would probably freeze OK - you could add cooked potato later when you serve it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 21, 2006

      35

      I doubled this recipe and froze it in two containers. It didn't freeze very well :( The juice had an EXCELLENT flavor so I think had I eaten this straight from the pan and not frozen, it would have been terrific.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 26, 2006

      55

      I'm so happy to have discovered this delicious, meatless, easy & quick soup! Using what I had on hand, I substituted pinto beans for northen, chicken boullion & water for the broth, and 1/4 c. instant rice for potato. Thanks, R.Lynn!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegetable Bean Soup

    Serving Size: 1 (384 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 187.0
     
    Calories from Fat 38
    20%
    Total Fat 4.2 g
    6%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 274.8 mg
    11%
    Total Carbohydrate 29.6 g
    9%
    Dietary Fiber 8.2 g
    33%
    Sugars 4.1 g
    16%
    Protein 9.5 g
    19%

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