Light Vegetable Bean Soup #RSC

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“Ready, Set, Cook! Hidden Valley Contest Entry. This versatile soup is easy to make and filled with the all important flavor factor! It's light on calories and carbs but very filling and satisfying. The combo of healthy goodness here is even diabetic friendly. If you're partial to lime dishes, this is one more recipe you can love.”

Ingredients Nutrition


  1. Cook the onions for about 4 minutes or until soft, stirring occasionally.
  2. Increase heat, add bell peppers, carrots, spinach, beans, broth, water, mushrooms, and salad dressing mix. Bring to a boil.
  3. Decrease heat, and simmer covered for 15 minutes. Remove from heat and mix in olive oil, cumin, and chives.
  4. Divide soup into 4 bowls and squeeze 1 lime wedge over each bowl, if desired. Top each bowl with 1 tablespoon tomatoes and 1 tablespoon sour cream.
  5. Yields up to 4 servings for a quick lunch or dinner. Recipe can be doubled to serve a larger family. Allow additional 15 minutes simmer time.

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