Weight Watchers Recipes
Three Bean and Veggie Soup Recipe
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It is a very hearty and delicious soup that warms the soul.
Prep Time 10minutes mins
Cook Time 30minutes mins
Course: Dinner, lunch
Cuisine: American
Keywords: baked oatmeal, beans, easy meals, healthy meal prep, meal prep, meal prepping, soup recipes, veggies, weight loss,
Servings: 6
Equipment
- Dutch oven or Instant Pot
- Chopper or knife
Ingredients
- Avocado oil spray
- 2 Medium Onions Chopped fine
- 2 Large Carrots Chopped fine
- 3 Celery stalks Chopped fine
- 1 1/2 TBSP Garlic Minced
- 1 TBSP Dried oregano
- 1/2 TBSP Dried thyme
- Red pepper flakes to taste
- 1 15 oz. can Black beans Drained and rinsed
- 1 15.5 oz. can Great Northern beans Drained and rinsed
- 1 15.5 oz can Kidney beans Drained and rinsed
- 1 14.5 oz. Can roasted tomatoes
- 6 Cups Kettle & Fire vegetable broth
- 3 Cups Fresh spinach
- 1/3 Cup Fresh parsley
- 1 TBSP Lemon juice
- Salt to taste
- Pepper to taste
Instructions
- In a large pan or Dutch oven spray with avocado oil
- Add the chopped onions, carrots and celery. Saute until tender and then add the garlic
- Add the red pepper flakes, oregano and thyme
- Pour the fire-roasted tomatoes, broth, and beans
- Cover and let simmer for about 30 minutes
- Add the spinach and parsley until wilted
- Squeeze the lemon juice in to brighten the soup up
- Season to taste with salt and pepper
- Enjoy
Notes
Recipe serves 6 at 1 1/2 cups per serving.
points; 0 W-W and 228 calories