Vegetable Bean Soup

Eats Now Editorial Team · Soups & Stews

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Vegetable Bean Soup – a delicious recipe with kidney beans, zucchini, carrot, celery, green onions, fresh spinach. Easy to follow and perfect for any occasion.

Servings: persons

1 (16 ounce) can kidney beans, rinsed and drained
1 medium zucchini, cubed
1 medium carrot, diced
2 celery ribs, chopped
3 green onions, sliced
14 cup chopped fresh spinach
3 tablespoons quick-cooking barley
3 (14 1/2 ounce) cans low sodium chicken broth
14 cup minced fresh parsley
1 garlic clove, minced (or 2)
12 teaspoon garlic salt
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained

1
In a large saucepan, combine the first 11 ingredients; bring to a boil.
2
Decrease heat, cover and simmer for 10-12 minutes or until the barley and vegetables are tender.
3
Add the tomatoes; heat through; taste and adjust seasonings (salt and pepper).

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Quick Info

Servings
4 servings
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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