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Vegetable-Bean Soup

Vegetable-Bean Soup recipe image
This International soup features Kidney beans; dried, Cloves; pressed, Onion; chopped, Potato; cut in chunks, Carrot; sliced 1/2" thick. It delivers aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 8
Calories: 141.3
Description
This International soup features Kidney beans; dried, Cloves; pressed, Onion; chopped, Potato; cut in chunks, Carrot; sliced 1/2" thick. It delivers aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 cup Kidney beans; dried
  • 2 Garlic Cloves; pressed
  • 1 Onion; chopped
  • 2 Potato; cut in chunks
  • 1 Carrot; sliced 1/2" thick
  • 2 Zucchini; sliced 1" thick
  • 1/4 pound Green beans
  • 2 Leek
  • 1/4 pound Cabbage
Directions
  1. 1
    (savoy is best) 1/3 c Brown rice, long-grain; * se 3 Tomato; cut in wedges 1/4 c Parsley sprigs; chopped 1/4 ts Celery seed 1/4 ts Marjoram 1 ts Basil 1 ts Oregano
  2. 2
    to boil, remove from heat and let rest 1 hour. Then add chopped onion, garlic, and simmer for 1 1/2 hours. Chop potatoes in large chunks; do not peel. Slice carrots 1/2 inch and zucchini 1 inch thick, scrub them, do not peel. Slice leeks and cut beans into 1 inch pieces. Add to soup pot along with seasonings. Simmer for 1 hour longer. Thinly slice cabbage and add to soup along with rice or spaghetti. Simmer another 20 minutes. Add more water if too thick. Add tomato wedges for the last 10 minutes, just before serving. HELPFUL HINTS: Kidney beans make a good rich broth, but any kind of bean also may be used. Soup freezes well, so make a large batch when you have time and freeze half for use on a budy day. Try using some chopped spinach, instead of the cabbage. By changing the vegetables and beans used, the soup can be different each time you make it. It is a meal in itself. of Sue Smith, S.Smith34, Uploaded June 16, 1994

Nutrition Facts

Servings 8

Amount Per Serving
Calories 141.3kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 49.3mg3%
Total Carbohydrate 27.9g10%
Dietary Fiber 7.4g30%
Sugars 7.8g
Protein 7.7g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beans, boiling, cabbage, carrot, chopped, chunks, cloves, cut, dried, green, international, kidney, leek, onion, potato, potatoes, pressed, simmering, sliced, soup
Read it online: https://www.chefs-mate.com/recipe/vegetable-bean-soup/