Vegetable Bean Soup

Name: Vegetable Bean Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams can kidney beans, rinsed and drained; 397 grams can Italian diced tomatoes, undrained; 1 medium carrot, diced; 2 ribs celery ribs, chopped; 1 kgs cans each) reduced-sodium chicken broth; 15 grams minced fresh parsley; 1 garlic clove, minced; 1 teaspoons garlic salt; 3 green onions, sliced; 3 Tbsps quick-cooking barley; 8 grams chopped fresh spinach; 1 medium zucchini, cubed

Vegetable Bean Soup might be just the main course you are searching for. Watching your figure? This dairy free recipe has 367 calories, 43g of protein, and 13g of fat per serving. This recipe serves 8. Autumn will be even more special with this recipe. This recipe from Taste of Home requires kidney beans, parsley, zucchini, and spinach. From preparation to the plate, this recipe takes roughly 30 minutes. Not If you like this recipe, you might also like recipes such as Tuscan White Bean Soup with Broccoli Rabe – a Completely Different Twist on Vegetable Soup, Tuscan White Bean Soup with Broccoli Rabe – a Completely Different Twist on Vegetable Soup, and Vegetable Bean Soup.

Instructions

In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until the barley and vegetables are tender.

Ingredients you will need

Vegetable