Chunky Vegetable Bean Soup
|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)|
|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).
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