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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 130.7
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 120.1 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 7.3 g
  • Protein: 5.3 g

View full nutritional breakdown of Veggies n Bean Soup calories by ingredient
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Veggies n Bean Soup

Submitted by: MISTONTHEMOOR

Introduction

Nice vegan soup or stew recipe that my daughter and I made together this weekend. Nice vegan soup or stew recipe that my daughter and I made together this weekend.
Number of Servings: 16

Ingredients

    Half of one 20oz Hurst's 15 Bean Soup Mix (throw out the Ham seasoning).
    6 cups Trader Joe's Organic Vegetable Broth
    3 cups water
    3 small brown local and organic potatoes (cubed)
    2 medium yams (cubed)
    3 stalks celery (chopped)
    3 stalks green onion (chopped) (1/2 cup approx.)
    one half small white onion (3/4 cup approx.)
    2 huge carrots (2-3 cups approx.)
    Love and additional spices of your chosing.

Directions

Either soak beans overnight
or
boil beans for 70 minutes, stirring occasionally to prevent sticking.
After 70 minutes add other ingredients, cook for an additional 1-3 hours.

How we did this:
Boiled the beans in water (approx. 3qts) for an hour then drained the beans, and rinsed in hot water to remove skins. Return beans to pot, add broth and water, return to boil.
Lower heat to simmer, add vegetables (We added them all at once, but according to varying cook times could have been added in succession), add spices to taste. Cook until potatoes are tender.

Serve option:
Over Quinoa for extra protein or grain of choice.

Enjoy.

Number of Servings: 16

Recipe submitted by SparkPeople user MISTONTHEMOOR.






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