Butter Bean Veggie Soup Recipe

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Butter Bean Veggie Soup
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Ingredients:

Directions:

  1. In a large saucepan, saute the celery, carrots and onion in oil until tender. Stir in flour until blended. Gradually add the broth.
  2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until soup is heated through. Yield: 8 servings (about 2 quarts).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 66.28 Kcal (278 kJ)
Calories from fat 31.56 Kcal
% Daily Value*
Total Fat 3.51g 5%
Sodium 226.72mg 9%
Potassium 165.51mg 4%
Total Carbs 7.68g 3%
Sugars 2.19g 9%
Dietary Fiber 1.58g 6%
Protein 1.09g 2%
Vitamin C 3.6mg 6%
Vitamin A 0.2mg 8%
Iron 0.2mg 1%
Calcium 24.1mg 2%
Amount Per 100 g
Calories 79.89 Kcal (334 kJ)
Calories from fat 38.05 Kcal
% Daily Value*
Total Fat 4.23g 5%
Sodium 273.29mg 9%
Potassium 199.5mg 4%
Total Carbs 9.26g 3%
Sugars 2.64g 9%
Dietary Fiber 1.9g 6%
Protein 1.31g 2%
Vitamin C 4.3mg 6%
Vitamin A 0.3mg 8%
Iron 0.2mg 1%
Calcium 29mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.3
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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