Light Vegetable Bean Soup #RSC Recipe

Name: Light Vegetable Bean Soup #RSC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons quality margarine (or 6 sprays of buttery cooking spray); 1 ½ cups chopped fresh onions; 1 cup bell pepper, chopped (green or mixed); 1 cup baby carrots, chopped; ½ cup fresh spinach leaves, chopped; 15 ounces canned navy beans (or other white bean if you prefer); 14 ounces fat free chicken broth (or equivalent bouillon with water); ½ cup cold water; 4 ounces mushrooms; 12 ounce Hidden Valley Original Ranch Dressing and Seasoning Mix (half packet); 1 tablespoon extra virgin olive oil; 2 teaspoons ground cumin; 1 teaspoon dried chives; 1 medium lemons (optional) or 1 medium lime, cut into 4 wedges (optional); 4 tablespoons fresh tomatoes, diced; 4 tablespoons sour cream

Servings: persons

4 tablespoons quality margarine (or 6 sprays of buttery cooking spray)
1 ½ cups chopped fresh onions
1 cup bell pepper, chopped (green or mixed)
1 cup baby carrots, chopped
½ cup fresh spinach leaves, chopped
15 ounces canned navy beans (or other white bean if you prefer)
14 ounces fat free chicken broth (or equivalent bouillon with water)
½ cup cold water
4 ounces mushrooms
12 ounce Hidden Valley Original Ranch Dressing and Seasoning Mix (half packet)
1 tablespoon extra virgin olive oil
2 teaspoons ground cumin
1 teaspoon dried chives
1 medium lemons (optional) or 1 medium lime, cut into 4 wedges (optional)
4 tablespoons fresh tomatoes, diced
4 tablespoons sour cream

1
Cook the onions for about 4 minutes or until soft, stirring occasionally.
2
Increase heat, add bell peppers, carrots, spinach, beans, broth, water, mushrooms, and salad dressing mix.
3
Bring to a boil.
4
Decrease heat, and simmer covered for 15 minutes.
5
Remove from heat and mix in olive oil, cumin, and chives.
6
Divide soup into 4 bowls and squeeze 1 lime wedge over each bowl, if desired.
7
Top each bowl with 1 tablespoon tomatoes and 1 tablespoon sour cream.
8
Yields up to 4 servings for a quick lunch or dinner.
9
Recipe can be doubled to serve a larger family.
10
Allow additional 15 minutes simmer time.

465

kcal

Calories

Fat

Carbs

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 16 ingredients. The key ingredients include: 4 tablespoons quality margarine (or 6 sprays of buttery cooking spray), 1 ½ cups chopped fresh onions, 1 cup bell pepper, chopped (green or mixed), 1 cup baby carrots, chopped, and more.

Yes, Light Vegetable Bean Soup #RSC 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.

Light Vegetable Bean Soup #RSC

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