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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 275.3
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 954.6 mg
  • Total Carbs: 51.2 g
  • Dietary Fiber: 10.9 g
  • Protein: 12.3 g

View full nutritional breakdown of Peppery Three-Bean Soup calories by ingredient
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Peppery Three-Bean Soup

Submitted by: JO_JO_BA
Peppery Three-Bean Soup

Introduction

Care for some soup with your beans? This is a hearty, chunky tomato-based soup packed with kidney, adzuki and green beans as well as 5 kinds of peppers - and You'd never guess it was vegan! Care for some soup with your beans? This is a hearty, chunky tomato-based soup packed with kidney, adzuki and green beans as well as 5 kinds of peppers - and You'd never guess it was vegan!
Number of Servings: 8

Ingredients

    4 oz dried dark red kidney beans
    4 oz dried adzuki beans
    1 tbsp olive oil
    1 medium sweet onion, diced
    2 cloves garlic, minced
    2 cups carrots, chopped
    2 cups celery, chopped
    1 cubanelle pepper, diced
    1 green bell pepper, diced
    1 red bell pepper, diced
    1 medium fresh tomato, chopped
    1/2 tsp black pepper
    1/4 tsp paprika
    6 cups vegetable broth
    3 cups water
    29 oz canned diced tomatoes
    1 tbsp nutritional yeast
    1/2 tbsp dried basil
    1/2 tbsp dried oregano
    2 bay leaves
    1 lb fresh or frozen green beans
    1 cup Golden Jewel grains blend (I found this at Bulk Barn - it's a mixture of Israeli couscous, coloured orzo, split garbanzo beans and quinoa - feel free to substitute your favourite mix)
    salt to taste

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Directions

Combine dried beans in a jar or other container. Cover with water and soak overnight (up to 2 days). Drain and rinse thoroughly, set aside.
In a large pot, heat olive oil.
Add onion and saute over medium-high heat until browned.
Add garlic, carrots, celery and all the peppers, stirring well.
Cook 7-8 minutes, until the vegetables have begun to soften.
Stir in the chopped fresh tomato, sprinkle with black pepper and paprika and cook 2 minutes, stirring.
Pour in broth, water, and canned tomatoes, then stir in beans, nutritional yeast, basil, oregano and bay leaves.
Bring to a boil, then reduce heat and simmer, covered, for 4 hours, until beans are tender. Remove bay leaves.
Add green beans, grain blend and salt, increase heat and cook until grains are cooked, about 15 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user JO_JO_BA.






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