Vegetable Bean Soup Recipe

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Ingredients:

Serving

2 cans (14-1/2 oz each) petite diced tomatoes
1 can (16 oz) kidney beans, rinsed and drained
1 can (15-1/4 oz) whole kernel corn, drained
1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) diced tomatoes and green chilies
1 can (8 oz) tomato sauce
1 cup chopped green pepper
1 cup chopped zucchini
3/4 cup water
1/2 cup chopped onion
1/2 cup chopped celery
2 tbsp chili powder
4 tsp dried oregano
2 garlic cloves, minced
1 tsp ground cumin
1 tsp pepper
1/2 tsp salt
2 bay leaves

Directions:

In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard bay leaves before serving. Yield: 7 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	70.72 Kcal (296 kJ)
Calories from fat	6.79 Kcal
		% Daily Value*
Total Fat	0.75g	1%
Sodium	298.38mg	12%
Potassium	426.85mg	9%
Total Carbs	13.46g	4%
Sugars	2.56g	10%
Dietary Fiber	4.27g	17%
Protein	4.17g	8%
Vitamin C	31.5mg	53%
Iron	1.8mg	10%
Calcium	54.3mg	5%

Amount Per 100 g
Calories	51.88 Kcal (217 kJ)
Calories from fat	4.98 Kcal
		% Daily Value*
Total Fat	0.55g	1%
Sodium	218.86mg	12%
Potassium	313.09mg	9%
Total Carbs	9.87g	4%
Sugars	1.88g	10%
Dietary Fiber	3.13g	17%
Protein	3.06g	8%
Vitamin C	23.1mg	53%
Iron	1.3mg	10%
Calcium	39.9mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

0.7

Points
2

PointsPlus

Good Points

low fat,
saturated fat free,
cholesterol free,
good source of fiber

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