Chunky Vegetable Bean Soup Recipe

Summary

CourseMethod
DishMain Ingredient

Ingredients

 Onion1 Large, chopped
 Potato1 Large, peeled and cubed
 Chicken stock4 Cup (64 tbs)
 Celery stalks2 , diced
 Green beans1⁄4 Pound, cut in 1-inch pieces
 Cabbage/1/2 package spinach / both1⁄4 Small, cabbage thinly sliced/ spinach coarsely sliced
 Carrot1 , grated / chopped
 Chopped sweet red pepper1⁄4 Cup (4 tbs)
 Dried dill weed/50 milliliter chopped fresh dill weed1 Teaspoon
 Canned kidney beans19 Ounce, drained (1 Can Or 540 Milliliter)
 Salt To Taste
 Cayenne To Taste
 Freshly ground pepper To Taste
 Grated parmesan cheese1⁄4 Cup (4 tbs)

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 mg

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

Directions

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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