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Vegetable Bean Soup


Vegetable Bean Soup

The homemade vegetable broth lowers the sodium content of this soup. If you use store bought low sodium vegetable broth that contains 140 mg. of sodium per serving, the total sodium content of each serving of soup would be 286 mg.

3 servings: 220 mg. sodium per serving

1 Tablespoon healthy oil
1 small carrot (3 oz), peeled and chopped small (1/4 inch pieces)
1 stalk celery, chopped in small pieces (1/4 inch)
1 small zucchini, chopped in small pieces (1/4 inch)
1/4 pound button mushrooms, cut into quarters
3 cups low sodium vegetable broth, preferably homemade
1 cup no salt added navy beans
1/8 teaspoon salt
1 large avocado

Prep. Instructions

1. Combine carrot and celery in a bowl.
2. Combine zucchini and mushrooms in a separate bowl.
3. Drain beans in a colander over a saucepan to catch the bean broth. Measure a cup of beans; rinse and drain. Save the other beans plus the broth in a jar to make Beans, Peas and Potatoes for lunch the next day.

Cooking Instructions

1. Heat oil in a stockpot over medium low heat. Add the carrot and celery. Cook for 8 minutes, stirring occasionally.

2. Add the zucchini and mushrooms. Cook for 4 minutes, stirring occasionally.

3. Add the vegetable broth, beans and salt. Bring to a boil; turn the heat down to simmer. Simmer, uncovered, for 15 to 20 minutes, or until vegetables are tender.

4. Divide soup into 3 equal servings. Top each serving with one-third of the avocado. Serve. - Copyright © 2023 Judy Reynolds