Curried Vegetable and Bean Soup Recipe

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Curried Vegetable and Bean Soup
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  1. In large saucepan over medium heat, heat oil.
  2. Add onion and cook until softened but not browned.
  3. Add garlic, ginger and curry powder; cook stirring for about 2 minutes.
  4. Add stock, tomatoes and carrot.
  5. Bring to a boil, reduce heat, cover and cook until carrot is slightly tender, about 3 minutes.
  6. Add potato, corn and beans.
  7. Eeturn to a boil, reduce heat, cover and simmer for about 15 minutes or until potato is tender.
  8. Stir in parsley.
  9. Add salt and pepper if needed.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 683.47 Kcal (2862 kJ)
Calories from fat 45.03 Kcal
% Daily Value*
Total Fat 5g 8%
Cholesterol 7.1mg 2%
Sodium 24932.72mg 1039%
Potassium 257.32mg 5%
Total Carbs 129.42g 43%
Sugars 5g 20%
Dietary Fiber 2.81g 11%
Protein 3.14g 6%
Vitamin C 8.9mg 15%
Vitamin A 0.3mg 11%
Iron 1.2mg 7%
Calcium 45.7mg 5%
Amount Per 100 g
Calories 249.94 Kcal (1046 kJ)
Calories from fat 16.47 Kcal
% Daily Value*
Total Fat 1.83g 8%
Cholesterol 2.6mg 2%
Sodium 9117.83mg 1039%
Potassium 94.1mg 5%
Total Carbs 47.33g 43%
Sugars 1.83g 20%
Dietary Fiber 1.03g 11%
Protein 1.15g 6%
Vitamin C 3.3mg 15%
Vitamin A 0.1mg 11%
Iron 0.5mg 7%
Calcium 16.7mg 5%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.5
  • 15

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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