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Harvest Bowl Soup

Healthycooking's picture
  Olive oil 1 Tablespoon
  Chopped onions 2 Cup (32 tbs)
  Thinly sliced carrots 1 1⁄2 Cup (24 tbs)
  Thinly sliced celery 1 Cup (16 tbs)
  Garlic 4 Clove (20 gm), minced
  Dried italian seasoning 2 Teaspoon, crushed
  Canned ready to serve chicken broth/4 cans of 10 1/2 ounces each campbell's ready to serve low sodium chicken broth 43 1⁄2 Ounce (3 Cans, 14 1/2 Ounce Each, Swanson Clear)
  V8 vegetable juice/No salt added v8 vegetable juice 3 Cup (48 tbs)
  Green beans 1⁄4 Pound, cut into pieces
  Bay leaf 1
  Pepper 1⁄8 Teaspoon
  Canned red kidney beans/Canned white kidney beans 32 Ounce, drained (2 Cans, 16 Ounce Each)
  Chopped zucchini/Coarsely chopped yellow squash 2 Cup (32 tbs)

In 6-quart Dutch oven over medium heat, in hot oil, cook onions, carrots and celery with garlic and Italian seasoning until vegetables are tender, stirring often.
Stir in remaining ingredients, except kidney beans and zucchini.
Heat to boiling; reduce heat to low.
Cover; simmer 30 minutes.
Stir in kidney beans and zucchini.
Cover; simmer 5 minutes or until zucchini is tender.
Discard bay leaf.

Recipe Summary

Difficulty Level: 
Holiday, Healthy

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1484 Calories from Fat 182

% Daily Value*

Total Fat 21 g31.8%

Saturated Fat 3.2 g16.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 7499.4 mg312.5%

Total Carbohydrates 273 g91%

Dietary Fiber 75.9 g303.6%

Sugars 85.4 g

Protein 71 g141.2%

Vitamin A 1006.4% Vitamin C 501.3%

Calcium 58.7% Iron 99.1%

*Based on a 2000 Calorie diet

Harvest Bowl Soup Recipe