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An image depicting the fresh vegetable bean soup recipe

Fresh Vegetable Bean Soup

To download a Spanish translation of this recipe click here.
Course: Soups & Stews
Bean type: Black Bean
Nutrition attribute: Vegetarian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 165kcal
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Ingredients

  • 2 14-ounce cans chicken or beef broth
  • 2 tablespoons olive oil
  • 1 medium onion
  • 2 stalks celery
  • 2 carrots
  • 1 cup fresh or frozen green peas
  • 1 15.5-ounce can beans drained and rinsed
  • ¼ cup rosmarina or other small pasta
  • 1 tablespoon dry basil
  • ¼ teaspoon dry thyme

Instructions

  • Pour broth into a 2-quart saucepan. Heat to a simmer.
  • Meanwhile heat a medium size skillet. Add olive oil. Clean and chop fresh vegetables in the order they are listed. As each is prepared, add it to the skillet. Stir. Cook another 3-5 minutes.
  • Add sautéed vegetables, peas, beans, pasta and herbs to broth. Simmer 15 to 30 minutes.

Nutrition

Calories: 165kcal | Carbohydrates: 23g | Protein: 8g | Fat: 5g | Sodium: 480mg | Potassium: 450mg | Fiber: 8g | Calcium: 65mg