WINTER VEGETABLE BEAN SOUP

Winter Vegetable Bean Soup image

Folks always seem to ask for the recipe whenever I make this flavorful filling soup. And they're surprised to learn that refried beans are a major ingredient!

Provided by Taste of Home

Categories Lunch

Time 1h40m

Yield 12-16 servings (4 quarts).

Number Of Ingredients 19

Ingredients

1 cup chopped celery
1/2 cup chopped onion
1 garlic clove, minced
2 tablespoons olive oil
1-1/2 quarts water
1 can (14-1/2 ounces) diced tomatoes, undrained
3 medium potatoes, peeled and cubed
2 medium carrots, diced
1 cup chopped cabbage
3 tablespoons minced fresh parsley
2 teaspoons brown sugar
1-1/4 teaspoon salt
1 teaspoon dried marjoram
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 cans (16 ounces each) refried beans with green chilies
1 can (15 to 16 ounces) kidney beans, rinsed and drained
Hot cooked macaroni

Steps:

In a Dutch oven or soup kettle, saute the celery, onion and garlic in oil for 7 minutes or until tender. Add the next 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 40 minutes. , Stir in beans. Cover and simmer for 20 minutes or until vegetables are tender. Serve over macaroni.

Nutrition Facts : Calories 100 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 439mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.