Margaret’s Bean Soup

Share on Pinterest
Share with your friends


Margaret is the mother-in-law of one of our Garden Dish team members, and she’s a wonderful cook. She makes this bean soup, and other vegan goodies, when her vegan son and daughter-in-law visit.  Isn’t that nice of her?  So in honor of mom’s everywhere like Margaret, we’re sharing this recipe.  This dish has almost 20 g of fiber in each serving, yet is low in calories.  You may like some good, whole-grain bread, rolls, or English muffins to serve on the side. You’ll likely be full and satisfied for hours.

Margaret's Bean Soup Garden Dish Vegan Recipe

Margaret’s Bean Soup

By February 26, 2014

Yield : about 10 cups


  • 7 medium - celery stalks, chopped
  • 7 medium - carrots, chopped
  • 1 cup - water
  • 2 15 oz cans - stewed tomatoes
  • 2 15 oz cans - navy beans, drained and rinsed


  1. Dry saute the celery and carrots in a large pot over medium heat for 3-5 minutes. Add a few tablespoons of water if needed to prevent sticking. Stir in the water, stewed tomatoes, and beans. Cover and cook until all the vegetables are tender, about 15-20 minutes. Salt to taste.

Nutrition Information
Nutrition (per serving): 306 calories, 77% calories from carbohydrates, 22% calories from protein, 1% calories from fat, 19.7g fiber.

Print Friendly, PDF & Email
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)