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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 123.2
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 582.6 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 6.6 g
  • Protein: 6.1 g

View full nutritional breakdown of Bean and Vegetable Soup calories by ingredient
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Bean and Vegetable Soup

Submitted by: TRYINGHARD1948
Bean and Vegetable Soup

Introduction

I did not want to waste the vegetables that were left over from last week's shop so I made up a soup and added a tin of tomatoes and a tin of 5 bean mix. I also added some Indian spices, cumin, turmeric and coriander but just enough to give a little hint of curry. It is not hot at all. I did not want to waste the vegetables that were left over from last week's shop so I made up a soup and added a tin of tomatoes and a tin of 5 bean mix. I also added some Indian spices, cumin, turmeric and coriander but just enough to give a little hint of curry. It is not hot at all.
Number of Servings: 10

Ingredients

    Carrots, raw, 350 grams
    Celery, raw, 2 cup, diced
    *Zucchinni 1 cup raw chopped with skin, 3 cup
    Broccoli, fresh, 1 cup, chopped or diced
    Onions, dehydrated flakes, 1 tbsp
    Mushrooms, fresh, 250 grams
    Canned Tomatoes, 1 medium
    *5 bean mix (can), 425 gram
    *1 cup warm water, 10 serving
    *Turmeric Ground, 0.5 tbsp
    *Coriander leaf, dried, 1 tsp
    *Cumin seed, 1 tbsp
    *Vegetable Stock Vegeta Gourmet Stock Powder (3g=1tsp), 15 gram(s)
    Sweet potato, cooked, baked in skin, without salt, 2 cup


Directions

I grated all the vegetables for quicker cooking but if you like your veges cubed, do so.

As vegetables are prepared add to the water, then add tomatoes and 5 bean mix, and add vegetable stock and spices last. Allow to simmer until all vegetables cooked.

Number of Servings: 10

Recipe submitted by SparkPeople user TRYINGHARD60.






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