Tuesday, November 26, 2013

Butter Bean Spinach Vegetable Soup Stew (DF, GF)

This is nice and thick....full of veggies and beans !!!  I made this for company we had this weekend and they all liked it...they thought the flavor was REALLY good.  Our company actually called it a stew instead of soup since it was so thick. 

1 can tomatoes (I used the liquid) 
1 onion, chopped
1 Tbsp minced jar garlic
2 to 3 carrots, sliced (I used a can of carrots with the liquid)
2 potatoes, chopped
1 green pepper, chopped
1 10-oz package frozen spinach
2 cans butter beans (lima beans) (I used the liquid)
1 can corn (I used the liquid)
1/2 cup dried pearl barley
1 tsp dried oregano
1 tsp basil
1 tsp celery seed
1 tsp marjoram
1 tsp thyme
1 Tbsp dried parsley
1/2 tsp tarragon
1 bay leaf
1 tsp garlic powder
1 tsp onion powder
1/4 tsp black pepper
2 cups water or veggie broth

Put everything in a crockpot and cook on low for 10-12 hours.

Estimated Nutritional Value per serving based on 14 servings:  Calories 128, Total Fat 1.1g, Cholesterol 0mg,  Sodium 309mg, Carbs 25.4g, Fiber 5.9g, Sugars 3.4g, Protein 5.8g

As the Scriptures say, "No one is righteous - not even one."
Romans 3:10  (NLT)


  1. OH yum that looks so hearty & thick! Just the way I like my soup!
    Love it when there are so many bits and pieces in soup that it has a decent texture instead of just watery bits!

    1. Hi Sandy !!!!! THANKS !!! I know....that is how I like my "soup" also. I keep trying to make them so they have more water, but I just like them thicker, not thinner, SOOOO, I don't have much luck getting them to have more "broth" !!!!! - Denise


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