Hearty Vegetable Bean Soup
This Hearty Vegetable Bean Soup is a staple in our house for cold winter days. It's also a great "detox" soup after the holidays!
Servings: 12 servings
Calories: 226kcal
Ingredients
- 1 medium onion peeled and diced
- 1 stalk celery chopped
- 2 large carrots peeled and diced
- 1 bunch curly endive coursely chopped
- 1 bag frozen brussels sprouts
- 1 bag frozen peas
- 12 cups stock I've used both chicken and vegetable stock when making this recipe. Both work...so take your pick!
- 1 28oz. can diced tomatoes
- 4 cans of beans I used 2 black bean, 1 pinto, and 1 small white bean, rinsed and drained
- 1 head roasted garlic sliced (optional)
Instructions
- In a stock pot large enough to hold all of the ingredients, saute chopped onion, celery and carrots until tender, but not too soft (~5-10 minutes).
- Add stock, diced tomatoes (juice and all) & roasted garlic (optional). Bring mixture to a boil.
- Add beans and bring back to a boil.
- Add brussels sprouts and wait ~3-4 minutes, add peas and endive.
- The soup is done once the endive is wilted.
Nutrition
Calories: 226kcal | Carbohydrates: 43g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Sodium: 969mg | Potassium: 783mg | Fiber: 15g | Sugar: 6g | Vitamin A: 3859IU | Vitamin C: 54mg | Calcium: 87mg | Iron: 4mg
