Vegetable and Bean Soup
Recipe: #12386
April 06, 2014
Categories: Beans, Fat Free, Gluten-Free High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Canned Tomatoes, more
"This a soup that has been altered throughout the years. The original recipe was a "Fat Burning Soup" recipe my Mom made every spring for a quick weight loss to get ready for the swimsuit season. She would eat this for a week and would lose a good 7 to 10 pounds. I have added beans to the recipe and changed it up by using fire roasted tomatoes instead of the regular tomatoes she used way back then."
Ingredients
Nutritional
- Serving Size: 1 (474.7 g)
- Calories 76.4
- Total Fat - 0.6 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 643.6 mg
- Total Carbohydrate - 17 g
- Dietary Fiber - 4.9 g
- Sugars - 9.1 g
- Protein - 3.6 g
- Calcium - 82.9 mg
- Iron - 2.1 mg
- Vitamin C - 46 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place all the ingredients except for the beans in a large pot and bring to a boil; reduce heat, cover and simmer for a couple of hours.
Step 2
Add the beans and cook for another 20 minutes.
Step 3
Enjoy!
Tips
No special items needed.