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Yields:
12 servings
Meal Types:
Soups
Lunch
Rating:
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Vegetable and Bean Soup

A quick, easy and healthy soup with lots of vegetables.

Ingredients

Directions

  1. In a large pot add tomato juice, chicken stock cubes, corn, carrots, green beans, kidney beans, diced tomatoes and 6 - 8 cups of water.
  2. Bring to boil and simmer for 20 minutes.
  3. Add green peas and spinach.
  4. Simmer for about 5 minutes until peas are heated through.
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2pts
15 May 10 by member: Susie-Q
2 pts
03 Dec 11 by member: mama mel

     
 

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Nutrition summary:

There are 128 calories in 1 serving of Vegetable and Bean Soup.
Calorie break-down: 6% fat, 74% carbs, 20% protein.

Nutrition Facts
Serving Size 1 serving
 
Amount Per Serving
Calories from Fat 9
Calories 128
 
% Daily Values*
Total Fat 0.95g 1%
  Saturated Fat 0.2g 1%
  Polyunsaturated Fat 0.411g  
  Monounsaturated Fat 0.144g  
Cholesterol 0mg 0%
Sodium 1225mg 51%
Potassium 794mg  
Total Carbohydrate 26.51g 9%
  Dietary Fiber 6.7g 27%
  Sugars 10.04g  
Protein 7g  
 
Vitamin A 137% Vitamin C 80%
Calcium 10% Iron 15%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
6%
of RDI*
(128 calories)
6% of RDI
Calorie Breakdown:
 
Carbohydrate (74%)
 
Fat (6%)
 
Protein (20%)
Carbohydrates, 26.51g (74%) Fat, 0.95g (6%) Protein, 7g (20%)
* Based on a RDI of 2000 calories