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    You are in: Home / Recipes / Vegetarian White Bean Soup Recipe
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    Vegetarian White Bean Soup

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on September 26, 2013

      This soup tasted delicious, but the beans took so long to cook that all of the other vegetables became complete mush. Next time I make this I will be using canned beans. Otherwise a very good recipe!

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    • on July 22, 2009

      I loved this soup! It was simple and very satisfying. I used a pound of dried great northern beans and more water and also added some chicken stock. Thanks for sharing!

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    • on July 20, 2009

      I cheated a bit, I used two cans of white kidney beans, as I don't like navy beans and didn't want to take the time to soak beans, etc. I used 6 cups of water and I don't have bouillon granules, I used Better than Bouillon vegetable soup base. I also added a little salt. Oh, and I pureed half of the veggies, just before serving, because I was really wanting a creamy white bean soup. There are six of us, but two are under 5, yet we had NO left overs.

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    • on September 16, 2008

      Love it. I sauteed the onions & garlic, then piled everything into the crock pot for the day. I also substituted 2 cans of drained & rinsed navy beans for the dried, so only used 6 c. of the water. The result was a hearty, full flavored but mild soup. I'll definitely make this again.

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    • on May 07, 2008

      I"m surprised this soup hasn't gotten any reviews yet. I was looking for a vegetarian soup with a clear broth and some beans and fresh veggies so I decided to try this. I'm terrible at planning ahead though, so I opted to use canned beans rather than cook my own in order to save some time. Also, we forgot to buy the fresh parsley so I also used dried leaves. I cooked the soup as the recipe stated only I added a can of rinsed and drained white beans after bringing the soup to a boil and letting it simmer for approximately 30 minutes. I pured the beans in and it was ready to serve! I think it turned out great. I used 8 cups of water over 6 so ended up needing 2 1/2 cubes of bouillon for the right flavor. I think to make the recipe more to my liking, I'd lessen the potatoes (I put 4 or 5 small in) and add more beans instead as one can didn't quite make it a "bean" soup. All in all I really enjoyed this recipe and will use it again for a quick healthy soup. Thanks for the recipe!

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    Nutritional Facts for Vegetarian White Bean Soup

    Serving Size: 1 (447 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 189.3
     
    Calories from Fat 44
    23%
    Total Fat 4.9 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 111.8 mg
    4%
    Total Carbohydrate 32.2 g
    10%
    Dietary Fiber 7.1 g
    28%
    Sugars 3.5 g
    14%
    Protein 5.4 g
    10%

    The following items or measurements are not included:

    vegetable bouillon granules

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