Easy Vegetable and Bean Soup
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Easy Vegetable and Bean Soup
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This easy vegetable and bean soup comes together quickly and makes a healthy and hearty meal. You can easily customize it with whatever veggies you have on hand.
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Ingredients
- 2 carrot chopped, large
- 3 celery chopped, sticks
- 1/2 onion chopped, medium
- 1 tablespoon olive oil
- 2 medium potato diced (peel if you wish
- 2 small turnips peeled & diced
- 3 cloves garlic minced
- 1 tablespoon flour
- 1 (14 ounce) can diced tomatoes with juices
- 4 cups vegetable broth
- 1 cup water
- 1 (15 ounce) can White beans drained
- 1 (15 ounce) can red kidney beans drained
- 1/2 teaspoon Italian seasoning or to taste
- 1 kale torn into small pieces (remove tough stems, small bunch
- 1 cup peas optional, frozen
- salt to taste
- black pepper to taste
Instructions
- Prep your carrots, celery, and onion. Add them to a large pot over medium-high heat along with the olive oil. Sauté for 7-10 minutes, stirring often.
- Meanwhile, chop the potatoes and turnips.
- Stir in the garlic and flour and cook for about 30 seconds.
- Add the diced tomatoes, vegetable broth, water, potatoes, turnips, beans, and Italian seasoning. Increase the heat to high and bring to a gentle boil. Cover with the lid slightly ajar, and let the soup simmer on medium to medium-low heat (adjust as needed) for about 20 minutes or until the veggies are tender. Cooking the soup for longer will make it more flavorful, but it isn't necessary, especially if you like the vegetables tender-crisp, for example.
- Add the kale and peas and cook for an additional 10 minutes or so. Season with salt & pepper as needed.
Notes
- If you're not a fan of turnips, just use additional potatoes instead. I had some frozen peas to use up, so I added them. Feel free to swap veggies as needed and to use what you have on hand.
- Serves 4-6.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition Information
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Calories
335kcal
(17%)
Carbohydrates
61g
(20%)
Protein
18g
(36%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Sodium
776mg
(32%)
Potassium
1373mg
(29%)
Fiber
15g
(60%)
Sugar
8g
(16%)
Vitamin A
6171IU
(123%)
Vitamin C
58mg
(64%)
Calcium
196mg
(20%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 61g | 20% |
| Protein | 18g | 36% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 776mg | 32% |
| Potassium | 1373mg | 29% |
| Fiber | 15g | 60% |
| Sugar | 8g | 16% |
| Vitamin A | 6171IU | 123% |
| Vitamin C | 58mg | 64% |
| Calcium | 196mg | 20% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
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