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6 votos | 14100 views

On cold, rainy days nothing beats this warm and filling bowl full of love.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6-8


Cost per serving $0.64 view details
  • 2-3 Tablespoon Olive Oil
  • 1 Medium Onion - chopped
  • 2 Carrots - peeled and chopped
  • 2 Stalks Celery - chopped
  • 1 cup - Baby Green Beans
  • 1 can Stewed Tomatoes
  • 1 - 32 ounce container of your favorite low sodium soup stock. I like to use chicken or beef, however, vegetable stock will work here too.
  • Salt and pepper to taste


  1. On medium-high heat place in the bottom of a 4 or 5 quart stock pot, the olive oil. Add the onion, carrots, and celery and saute' for about 6-8 minutes. Once the vegetables become soft and the onions translucent, add the green beans, canned tomatoes, and stock. Bring up to a boil and then turn heat down to low and simmer for 20-30 minutes. Add salt and pepper to taste.
  2. You may also add rinsed, canned black beans, cubed potatoes, left over roasted chicken. Leave it up to your imagination.

Nutrition Facts

Amount Per Serving %DV
Serving Size 239g
Recipe makes 6 servings
Calories 135  
Calories from Fat 54 40%
Total Fat 6.15g 8%
Saturated Fat 0.87g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 355mg 15%
Potassium 531mg 15%
Total Carbs 16.58g 4%
Dietary Fiber 4.5g 15%
Sugars 5.0g 3%
Protein 4.77g 8%
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  • ShaleeDP
    26 de Abril de 2013
    I like vegetable soups like this! Thanks for sharing.
    • judee
      14 de Noviembre de 2011
      I love all kinds of soup. I like the addition of green beans to this vegetable soup

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