Bean and vegetable soup in a red bowl on a white tablecloth with a spoon

Bean and Veggie Soup

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.
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