Tomato Bean and Vegetable Soup Recipe | Yummly

Tomato Bean and Vegetable Soup

A BUSY MOM'S SLOW COOKER ADVENTURES
18Ingredients
40Minutes
370Calories

Ingredients

US|METRIC
  • 1 cup kidney beans (soaked overnight, drained/rinsed)
  • 6 cups water
  • 1 can baked beans (Vegetarian)
  • 29 ounces crushed tomatoes
  • 1 cup lentils
  • 1/2 cup wheat (Bulgar, this can be left out)
  • 1/2 cup parsley (minced, or use 2 Tbsp. dried)
  • 1 red onion (chopped)
  • 1 zucchini (large or 2-3 small, chopped)
  • 1 carrot (chopped)
  • 2 stalks celery (chopped)
  • 1 cup corn
  • 1 jalapeno pepper (seeded and chopped)
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder (Garlic, salt, pepper, or use 2 cloves)
  • 1 teaspoon basil
  • thyme
  • oregano
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    NutritionView More

    370Calories
    Sodium17% DV410mg
    Fat3% DV2g
    Protein47% DV24g
    Carbs23% DV70g
    Fiber96% DV24g
    Calories370Calories from Fat20
    % DAILY VALUE
    Total Fat2g3%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium410mg17%
    Potassium1760mg50%
    Protein24g47%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate70g23%
    Dietary Fiber24g96%
    Sugars7g14%
    Vitamin A110%
    Vitamin C120%
    Calcium20%
    Iron50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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