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Veggie Soup
Submitted by Sharon Dittmer

Veggie Soup

Vegetable and Bean Soup
Hearty and satisfying any day of the week. Store it in the refrigerator."


1 box veggie broth (low sodium)
2 cups chopped celery
2 cups chopped carrots
1 cup chopped red onion
4-6 cloves of garlic, chopped
1/2 head of cabbage, chopped
1 can Rotel tomatoes
4 cans water
4 cans drained and rinsed low sodium beans (navy, pinto, cannelloni, red kidney, black)
1 bunch of kale, deribbed and chopped
1/2 avocado scored


In a large pan, combine broth, Rotel, water, celery, carrots, onions, cabbage, and garlic. Let this simmer for 15 minutes then add the beans and chopped kale. Let it simmer for another 15
minutes or until carrots are crisp and tender. Top off hot soup with 1/2 avocado chopped and enjoy!

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10-12 1 1/2 cup servings

Nutritional Information
Per Serving

High in vitamins and fiber, low sodium and calories

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