Vegetable Bean Soup
With veggies rich in vitamin C, beta-carotene, quercetin, and lycopene, this soup packs a lot of nutrition in just one serving — and I promise you will not be disappointed with the taste.
Ingredients
- 1 teaspoon olive oil
- 1 onion, sliced
- 2 leeks, chopped
- 2 garlic cloves, minced
- 3 zucchini squash, chopped
- 2 large carrots, chopped
- 1 cup mushrooms, sliced
- 1 cup green beans, cut into 1-inch pieces
- 1 large potato, peeled and halved
- 3 tablespoons fresh chopped cilantro
- 4 cups reduced-sodium chicken broth, or vegetable broth
- 2 cups crushed tomatoes
- 1 can stewed tomatoes, with juice
- 15 ounces navy or kidney beans, rinsed and drained
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 7 ounces frozen chopped spinach or kale
- ⅓ cup fresh parsley, chopped
- Ground black pepper, to taste
Instructions
- Heat the oil in a large nonstick pan over medium-high heat. Add the onion, leeks, and garlic and sauté until soft.
- Add the zucchini, carrots, mushrooms, green beans, potato, cilantro, broth, crushed tomatoes, stewed tomatoes, beans, basil, oregano, and salt. Bring to a boil. Simmer for 25 minutes, or until the potato is cooked.
- Transfer the potato to a food processor or blender with some of the cooking liquid, and purée it. Return it to the pan and add the spinach or kale and parsley. Season to taste with black pepper and additional salt if desired.
Notes
Makes 8 Servings
Nutrition Information per serving
Calories: 243Carbohydrates: 46gProtein: 13gTotal Fat: 2g— Unsaturated Fat: 2g— Saturated Fat: 0gCholesterol: 0mgSodium: 196mgFiber: 13g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.