Vegetable-Bean Soup

This soup makes a very low-calorie but filling meal. It also has good protein and fat from the beans and a lot of healthy veggies.

Total Time
35 minutes
10 Count
Serving Size


  • 1 onion, chopped
  • 4 cloves garlic, finely chopped
  • 4 large carrots, chopped
  • 4 small idaho potatoes, chopped
  • 1 zucchini, sliced (optional)
  • 1 can (28 ounces) diced tomatoes
  • 1 can (15 ounces) mixed beans, rinsed and drained
  • 1 package chili seasoning (mild or spicy)
  • salt
  • ground black pepper
This recipe came from one of our books:
Buy Now


Prep: 15 Minutes
Cook: 20 Minutes
  1. In a large saucepot over medium heat, combine the onion, garlic, carrots, potatoes, and zucchini, if using. Pour in enough water to just cover the vegetables. Cook until the potatoes are soft, about 10 minutes.
  2. Add the tomatoes, beans, and seasoning. Reduce the heat to low and simmer for 10 minutes. Season with salt and pepper to taste.

Nutritional Information

  • Mypyramid Meat: 1beans
  • Mypyramid: 2vegetable