Vegetable Bean Soup

Vegetable Bean Soup

Ingredients

  • 1 cup thinly sliced carrots
  • 1/2 cup chopped onion
  • 2 large garlic cloves, finely chopped
  • 1 tablespoon vegetable oil
  • 3 cups low sodium vegetable broth
  • 2 (15.5oz) cans S&W® Chili Beans, 50% Less Sodium (do not drain)
  • 1 (15oz) can no salt added whole kernel corn (drained)
  • 2 tablespoons chopped fresh oregano
  • Salt and pepper to taste

Print Vegetable Bean Soup

V

Vegetarian

LS

Low Sodium

LC

Low Calorie

GF

Gluten Free

30 min

Total Time

10 min

Prep Time

6

Servings

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Ingredients

  • 1 cup thinly sliced carrots
  • 1/2 cup chopped onion
  • 2 large garlic cloves, finely chopped
  • 1 tablespoon vegetable oil
  • 3 cups low sodium vegetable broth
  • 2 (15.5oz) cans S&W® Chili Beans, 50% Less Sodium (do not drain)
  • 1 (15oz) can no salt added whole kernel corn (drained)
  • 2 tablespoons chopped fresh oregano
  • Salt and pepper to taste

Directions

Cook carrots, onion and garlic in oil in Dutch oven over medium heat 5 minutes. Add all remaining ingredients. Simmer 20 minutes or until carrots are tender.

Serving Size: about 11oz each

Nutritional Information Per Serving:
Calories 200, Total Fat 4g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 0mg, Sodium 270mg, Carb 35g, Fiber 9g, Sugar 7g, Protein 8g, Vitamin A 70%, Vitamin C 8%, Calcium 10%, Iron 15%