- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 104.2
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 375.5 mg
- Total Carbs: 76.4 g
- Dietary Fiber: 7.3 g
- Protein: 5.5 g
Multi-Color Vegetable and Bean SoupSubmitted by: MAIZEY
IntroductionThis rich soup features julienned vegetables as noodles with red and white bens or a protein boost. This rich soup features julienned vegetables as noodles with red and white bens or a protein boost.
Sauté 1 c. Each of chopped onions and celery. When translucent add three cloves of garlic and sauté as well. Chop red and plain cabbage plus broccoli. Add these vegetables plus the broth and simmer. Add about 4 cups of water while simmering. Flavor as you like. I used curry and ginger.
While this simmers, use the julienne peeler to create noodles from the zucchini and sweet potato. Chop the kale. Drain and rinse the beans. Keep the two varieties of bens separated.
Add the sweet potato and red beans to he soup and simmer 10 minutes. Then add the zucchini, white beans and kale and simmer 5 more minutes.
Serving Size: Makes 10 generous servings.
Number of Servings: 10
Recipe submitted by SparkPeople user MAIZEY.