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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 FrenchBunny

    1/6 Photos of Vegetable Bean Soup

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    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 20 mins

    20 mins

    8 hrs

    wicked cook 46's Note:

    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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine all ingredients in the slow cooker crock and mix.
    2. 2
      well. Cover and cook on LOW for 8 hours. Stir well before.
    3. 3
      serving. If desired, stir in Tabasco sauce before serving.

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    Ratings & Reviews:

    • on November 09, 2009

      45

      Made this soup this morning before leaving for work. Had some for my dinner tonight. Yummy soup, although I found it needed a bit more spice for me. I used one med. zucchini and one small yellow squash and I used fresh mushrooms. Plus I put in a bit more than 4 shakes of Tabasco. I would make this again but add in some other spices. Thanks for sharing your recipe. Made for Holiday Tag '09 Forgot to mention I threw in a handful of brocoli and cauliflower that I had left in the fridge.

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    • on September 05, 2009

      55

      This is a simple soup to make that is very colorful. I did not have the veg bouillon so left that out. The butter and olive oil were left out to make a very light soup for lunch. For the Tabasco sauce, I decided to try one little tiny dried chili piquin. WOW, did it pack a punch! I'll make this again but will go back to using Tabasco. Made for *Gimme 5 2009* Game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 23, 2009

      55

      I made this with homemade vegetable stock rather than the chicken broth, since my vegetarian son & DIL were here for the meal! BIG HIT, GREAT TASTE, MOSE SATISFYING! The only thing I did differently was to leave out the mushrooms (Maybe, with a little arm-twisting, I'll include them another time)! Thaks for sharing the recipe! [Tagged, made & reviewed in Gimme 5 tag]

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    Read All Reviews (7)

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    Nutritional Facts for Vegetable Bean Soup

    Serving Size: 1 (468 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 297.9
     
    Calories from Fat 106
    35%
    Total Fat 11.7 g
    18%
    Saturated Fat 4.7 g
    23%
    Cholesterol 15.2 mg
    5%
    Sodium 1433.3 mg
    59%
    Total Carbohydrate 37.2 g
    12%
    Dietary Fiber 10.0 g
    40%
    Sugars 13.6 g
    54%
    Protein 14.8 g
    29%

    The following items or measurements are not included:

    vegetable bouillon cubes

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