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Chunky Vegetable Bean Soup

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  Onion 1 Large, chopped
  Potato 1 Large, peeled and cubed
  Chicken stock 4 Cup (64 tbs)
  Celery stalks 2 , diced
  Green beans 1⁄4 Pound, cut in 1-inch pieces
  Cabbage/1/2 package spinach / both 1⁄4 Small, cabbage thinly sliced/ spinach coarsely sliced
  Carrot 1 , grated / chopped
  Chopped sweet red pepper 1⁄4 Cup (4 tbs)
  Dried dill weed/50 milliliter chopped fresh dill weed 1 Teaspoon
  Canned kidney beans 19 Ounce, drained (1 Can Or 540 Milliliter)
  Salt To Taste
  Cayenne To Taste
  Freshly ground pepper To Taste
  Grated parmesan cheese 1⁄4 Cup (4 tbs)

In large heavy saucepan, combine onion, potato and chicken stock; bring to a boil.
Reduce heat and simmer for 10 minutes.
Add celery, green beans, cabbage and/or spinach, carrot, sweet pepper, dillweed and kidney beans; cover and simmer for 10 minutes or until vegetables are tender.
Season with salt, cayenne and pepper to taste.
Sprinkle each serving with Parmesan (if using).

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1366 Calories from Fat 216

% Daily Value*

Total Fat 24 g37%

Saturated Fat 8.8 g44.1%

Trans Fat 0 g

Cholesterol 56.2 mg18.7%

Sodium 4281.7 mg178.4%

Total Carbohydrates 240 g80%

Dietary Fiber 46.9 g187.7%

Sugars 69.2 g

Protein 80 g159.7%

Vitamin A 253.3% Vitamin C 300.4%

Calcium 98.4% Iron 72.1%

*Based on a 2000 Calorie diet

Chunky Vegetable Bean Soup Recipe