Vegetable Bean Soup

Name: Vegetable Bean Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 425 grams can garbanzo beans or chickpeas, rinsed and drained; 454 grams can kidney beans, rinsed and drained; 397 grams can stewed tomatoes, cut up; 128 grams sliced carrots; 0 teaspoons cayenne pepper; 454 grams can chili beans, undrained; 2 Tbsps minced fresh cilantro; 2 Tbsps minced fresh cilantro; 4 teaspoons ground cumin; 1 Tbsp olive oil; 120 grams chopped onion; 75 grams chopped sweet red pepper; 794 grams cans each) vegetable broth; 154 grams frozen white or frozen shoepeg corn; 124 grams thinly sliced zucchini

Vegetable Bean Soup might be just the main course you are searching for. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 299 calories, 14g of protein, and 6g of fat each. From preparation to the plate, this recipe takes approximately 50 minutes. It can be enjoyed any time, but it is especially good for Autumn. A mixture of onion, chili beans, shoepeg corn, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Users who liked this recipe also liked 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.