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Nutty Vegetarian Bean Soup

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories260
Calories from Fat80
Total Fat9 g14% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium1180 mg49% DV
Total Carbohydrates32 g11% DV
Dietary Fiber11.0 g44% DV
Sugars5 g
Protein13 g
Vitamin A70% DV
Vitamin C10% DV
Calcium0 mg8% DV
Iron15% DV
  Amount Per Serving % DV *
Calories260
Calories from Fat80
Total Fat9 g14% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium1180 mg49% DV
Total Carbohydrates32 g11% DV
Dietary Fiber11.0 g44% DV
Sugars5 g
Protein13 g
Vitamin A70% DV
Vitamin C10% DV
Calcium0 mg8% DV
Iron15% DV
  • 5 cups vegetable broth (ready-to-serve)
  • 1 cup carrot slices
  • 1/4 to 1/2 teaspoon ground black pepper
  • 1 cup celery , chopped
  • 5 cups canned white northern beans , undrained
  • 1 cup onion , chopped
  • 1/4 cup parsley , chopped
  • 1/2 cup REESE'S Creamy Peanut Butter

Directions

  • 1. Heat broth and onion in large saucepan. Cook, simmering gently, until onion is tender. Add carrot, celery and parsley.
  • 2. Drain beans; reserve liquid. Whisk peanut butter into bean liquid. Add beans and peanut butter mixture. Cook until beans are heated thoroughly. Season with black pepper. Makes 8 (1 cup) servings.

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