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This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups peeled and chopped sweet potatoes
- 3 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon paprika
- 1 tomato, chopped
- 1 (10 ounce) package frozen mixed vegetables
- 1 (15 ounce) can garbanzo beans, drained
- salt to taste
- ground black pepper to taste
Directions
Step 1
In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
Step 2
Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
Step 3
Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 198 | |
| % Daily Value * | |
| Total Fat6g | 8% |
| Saturated Fat1g | 5% |
| Sodium570mg | 25% |
| Total Carbohydrate30g | 11% |
| Dietary Fiber6g | 22% |
| Total Sugars4g | |
| Protein8g | |
| Vitamin C13mg | 64% |
| Calcium61mg | 5% |
| Iron2mg | 11% |
| Potassium534mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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