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Vegetable Bean Soup Recipe

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Vegetable Bean Soup Recipe

Prep Time: Cook Time:

Ingredients

  • Canned tomatoes, stewed | 1.75 cup
  • Baby zucchini squash, raw | 2.00 medium
  • Carrots, raw | 2.00 small 5-1/2" long
  • Celery, raw | 2.00 stalk, medium 7-1/2" - 8" long
  • Onions raw | 1.00 medium 2-1/2" dia
  • Bacon, meatless | 3.00 strip
  • Great nothern beans, canned | 2.00 cup
  • Chicken broth, low sodium, canned | 3.00 cup
  • Spices, pepper, black | 0.13 tsp, ground
  • Spinach, raw | 6.00 cup
  • Cheese, parmesan, grated | 0.25 cup
Nutrition Facts (Per Serving)

Calories per serving: 110.75 mg

Fat per serving: 1.99 g

Saturated fat per serving: 0.71 g

Protein per serving: 7.62 g

Sodium per serving: 210.37 mg

Cholesterol per serving: 2.20 g

Instructions

  1. Cook bacon in a large sauce pan for 5 minutes over medium heat. Toss carrot, celery and onion; cook for further 5 minutes. Add zucchini and garlic; cook 3 minutes. Now add broth, pepper, beans and tomatoes; bring it to boil.
  2. Lower down the heat and let it simmer for 10 minutes. Add spinach and stir. Pour the soup into the bowls top with grated cheese.
  3. Serve and enjoy the Vegetable Bean Soup at once.

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