Recipe

Vegetarian Bean Soup Recipe

Add Step-by-Step Photos	Rockinradchick / All my dishes 1 year, 6 months ago This is a great soup to make if your having guest, there no meat for your vegetarian friends and low salt for those who are wacthing their sodium. Prep:3m Cook:20m Servings:6	Rockinradch
	beans vegetarian soup less salt

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Ingredients

2 (14 oz.) cans fat free vegetable broth

1 cup water

1 lb bag frozen mixed vegetables

1 (14 1/2 oz) can no-salt added stewed tomatoes

1/3 cup broken angel hair pasta (in 1 to 2 inch lengths)

1 (15 oz) can no-salt added kidney beans

1 (15oz) can no-salt added black beans

1 tsp Italian seasoning

1/2 tsp garlic powder

1/4 cup parmesan cheese

Directions

*In order to maximize health benefits of the soup I tried to use all of the salt free or low salt products I could find. Ofcourse you may substitute the regular canned tomatoes, beans, and broth for the products.*

Pour the broth and the water into a 4 1/2-quart Dutch oven or soup pot.

Place the pot over high heat. While the liquid is heating, add the frozen vegetables, stewed tomatoes with their jucies, and uncooked pasta. Cover the pot and bring to a boil.

While the soup heats, rinse and drain the beans.

When the soup comes to a boil, uncover it and stir well. (The pasta may stick to the bottom. If so, scrape the pot with a wooden spoon to help loosen it.)

Add the beans, Italian seasoning, and garlic powder. Reduce the heat to medium high or medium, maintaining a moderate boil. Stir frequently and cook until the pasta in tender (about 5 minutes).

Reduce the heat to low and add the parmesan cheese. Stir occasionally and simmer for 5 minutes to develop the flavor.

Serve at once or continue to simmer on low until ready to serve.

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