Stir together soup, beans, mixed vegetables, tomatoes, lemon juice, 1 Tbsp. oregano and 2 tsp. garlic pepper in a medium saucepan.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Here’s a fast-to-make vegetarian soup to warm you up with on a cold night. It’s packed beans and vegetables and a splash of lemon to leave everyone in the family happy and satisfied.
Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (15-oz.) cans Good Graces gluten-free tomato red pepper soup | ||
| 1 (15.5-oz.) can Hy-Vee great Northern beans, drained and rinsed | ||
| 1 (15-oz.) can Hy-Vee mixed vegetables, drained | ||
| 1 (14.5-oz.) can Hy-Vee fire roasted with garlic diced tomatoes, undrained | ||
| 1 tbsp. fresh lemon juice | ||
| 1 tbsp. chopped fresh oregano, plus additional for garnish | ||
| 2 tsp. coarsely ground Hy-Vee garlic pepper, plus additional for garnish | ||
| Lemon slices, for garnish |
Things To Grab
- Can opener
- Spoon
- Medium saucepan with lid
- Sharp knife
- Cutting board
Directions
Bring to boil; reduce heat to medium-low. Simmer, covered, for 5 to 10 minutes or until heated through. Garnish with additional oregano and garlic pepper and lemon slices, if desired.
Nutrition facts
Servings
170 Calories per serving
1 1/3 cup each
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 0mg
- Sodium: 1370mg
- Total Carbohydrates: 32g
- Protein: 6g
Daily Values
0%
Iron 10%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 6%