Bean and Veggie Soup

This is a great hearty soup that has many different vegetables.

Ingredients

• 2 Medium carrots
• 1 Small onion
• 2 Medium cloves garlic
• 2 Medium celery stalks
• 1 Large tomato
• 1 Medium yellow squash
• 1 (15 1/2-Ounce) can red kidney beans
• 1 Tbsp canola oil
• 1 Tsp dried basil or dried oregano
• 1/2 Tsp salt
• 1/2 Tsp ground black pepper
• 2 (14½-ounce) Cans low-sodium chicken or beef broth
• 1/2 Cup water
• 1 Cup frozen green sweet peas
• 1 Cup whole wheat pasta (such as macaroni, or penne)

Directions

Step 1

Peel carrots, onion, and garlic cloves. Rinse carrots, onion, celery, tomato, and squash. Dice onion, celery, and tomato. Mince garlic. Cut carrots and squash in half lengthwise. Place flat side down. Cut into thin, half-moon slices. If using, rinse parsley. Pluck leaves from stems. Mince. In a colander, drain and rinse beans.

Step 2

In a large pot over medium heat, heat oil. Add carrots, onion, garlic, and celery. Cook until slightly soft. Add dried herbs, salt, and pepper. Stir.

Step 3

Add broth, water, tomatoes, squash, beans, and peas. Bring to a boil over high heat.

Step 4

Add pasta. Reduce heat and simmer. Cook until pasta is tender, about 8–12 minutes. If using parsley, stir into soup before serving.

Utensils Needed

• Can opener
• Colander
• Cutting board
• Large pot
• Measuring cups
• Measuring spoons
• Mixing spoon
• Sharp knife
• Vegetable peeler

NUTRITION FACTS

Serving Size: 1 1/4 Cup

Nutrients	Amount
Calories	190
Total Fat	3 g
Saturated Fat	0 g
Cholesterol	19 mg
Sodium	545 mg
Total Carbohydrates	31 g
Dietary Fiber	8 g
Total Sugars	3.5 g
Added Sugars	0 g
Protein	9.5 g