Ingredients
- 2 Carrots Medium
- 1 Onion Small
- 2 Garlic Cloves Medium
- 2 Celery Stalks
- 1 Tomato Large
- 1 Yellow Squash Medium
- 1 can Red Kidney Beans 15½ ounce can
- 1 Tablespoon Canola Oil
- 1 teaspoon Basil Dried, or dried oregano
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 2 cans Broth 14½ ounce cans; low-sodium chicken or beef broth
- ½ cup Water
- 1 cup Green Sweet Peas Frozen
- 1 cup Pasta Whole wheat; wagon wheels, macaroni, penne, etc.
- ¼ cup Parsley Optional; fresh
Equipment
- Stovetop
- Colander
- Large Pot
Instructions
- Peel carrots, onion, and garlic cloves. Rinse carrots, onion, celery, tomato, and squash.
- Dice onion, celery, and tomato. Mince garlic.
- Cut carrots and squash in half lengthwise. Place flat side down. Cut into thin, half-moon slices.
- If using, rinse parsley. Pluck leaves from stems. Mince.
- In a colander, drain and rinse beans.
- In a large pot over medium heat, heat oil. Add carrots, onion, garlic, and celery. Cook until slightly soft.
- Add dried herbs, salt, and pepper. Stir.
- Add broth, water, tomatoes, squash, beans, and peas. Bring to a boil over high heat.
- Add pasta. Reduce heat and simmer. Cook until pasta is tender, about 8-12 minutes.
- If using parsley, stir into soup before serving.
Notes
- Use any veggies you like. Adjust cooking time as needed for the veggies you use.
- Use any type of canned or cooked beans. Try black beans, chickpeas, cannellini beans, or lima beans.
- Try using fresh cilantro or basil instead of parsley.
- Double the recipe. Freeze leftovers for another night. Or, freeze in individual servings and pull out for quick lunches.
Nutrition
Nutrition Facts
Bean and Veggie Soup
Amount per Serving
Calories
93
Calories from Fat 27
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Sodium
192
mg
8
%
Potassium
329
mg
9
%
Carbohydrates
14
g
5
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
5
g
10
%
Vitamin A
2870
IU
57
%
Vitamin C
16
mg
19
%
Calcium
31
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Basil, Beans, Broth, Carrot, Carrots, Celery, Chicken Broth, Garlic, Garlic Cloves, Garlic Powder, Green Sweet Pea, Green Sweet Peas, Kidney Beans, Low Sodium Broth, Onion, Onions, Pasta, Pea, Peas, Red Kidney Beans, Shredded Carrot, Soup, Squash, Tomato, Tomatoes, Vegetable Broth, Vegetable Soup, Vegetables, Whole Wheat, Whole Wheat Pasta, Yellow Squash