Bean & Vegetable Soup Recipe

Name: Bean & Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. extra virgin olive oil; 2 onions, chopped; 1 stalk celery, chopped; 1/2 tsp. each dried oregano leaves and thyme leaves; 2 cloves garlic, minced; 5 cups 25%-less-sodium chicken broth; 1 cup Renee's Spring Herb Italian Vinaigrette; 1 lb. (450 g) Yukon gold potatoes (about 4), cut into 1/2-inch chunks; 1/2 cup barley, uncooked; 1 can (19 fl oz./540 mL) each chickpeas (garbanzo beans), lentils and white kidney beans, rinsed

Servings: persons

1 Tbsp. extra virgin olive oil
2 onions, chopped
1 stalk celery, chopped
1/2 tsp. each dried oregano leaves and thyme leaves
2 cloves garlic, minced
5 cups 25%-less-sodium chicken broth
1 cup Renee's Spring Herb Italian Vinaigrette
1 lb. (450 g) Yukon gold potatoes (about 4), cut into 1/2-inch chunks
1/2 cup barley, uncooked
1 can (19 fl oz./540 mL) each chickpeas (garbanzo beans), lentils and white kidney beans, rinsed

1
Heat oil in Dutch oven or large deep skillet on medium heat.
2
Add onions, celery and herbs; mix well.
3
Cook 3 to 5 min.
4
or until softened, stirring frequently and adding garlic for the last minute.
5
Stir in broth, vinaigrette, potatoes and barley; cover.
6
Simmer on medium-low heat 25 to 30 min.
7
or until barley is tender, stirring occasionally.
8
Add remaining ingredients; stir.
9
Simmer 15 min.
10
or until soup is heated through and slightly thickened, stirring occasionally.

770

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tbsp. extra virgin olive oil, 2 onions, chopped, 1 stalk celery, chopped, 1/2 tsp. each dried oregano leaves and thyme leaves, and more.

Yes, Bean & Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean & Vegetable Soup

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