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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 211.6
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 520.2 mg
  • Total Carbs: 58.8 g
  • Dietary Fiber: 32.2 g
  • Protein: 19.0 g

View full nutritional breakdown of Crockpot Vegetarian 16 Bean Soup calories by ingredient
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Crockpot Vegetarian 16 Bean Soup

Submitted by: PHANTOMPOE

Introduction

This is a tasty source of protein. Beans contain phytochemicals that are good for your heart, and are a good source of fiber.

Now that you know it's healthy, be sure to remember it's also quite yummy, especially on a cold day.
This is a tasty source of protein. Beans contain phytochemicals that are good for your heart, and are a good source of fiber.

Now that you know it's healthy, be sure to remember it's also quite yummy, especially on a cold day.

Number of Servings: 6

Ingredients

    1 bag (20 oz) of 16 bean soup mix (see tips)
    3 bay leaves
    1 tbs oregano, ground
    enough water to keep the beans covered as they cook
    salt or soup base (to season)
    3 stalks chopped celery
    1/4 cup chopped onion
    3 chopped carrots
    1 can stewed (or diced) tomatoes
    2 tsp cajun seasoning* (omit if you don't like spice)

Tips

Serve over rice to make a 'complete' protein, or just because it's tasty.

If you want to mix your own, rather than buy a pre-made bag, mix a combination of the following dried beans until you have 20 oz (1lb 4 oz, 566g) - not a bad idea, if you are buying lots of inexpensive dry beans anyway and find yourself with left overs (but definitely just buy the pre-mix bag if that doesn't describe you. It's cheaper):
pinto bean
blackeyed pea
barley
navy bean
large lima bean
small white bean
red kidney bean
baby lima bean
great northern bean
speckled lima bean
green baby lima bean
black turtle bean
whole green pea
yellow split pea
pink bean
cranberry ean
small red bean
green split pea
lentil


Directions

Put the beans, bay leaves, oregano, water, and salt/soup base in the crockpot. Set to high and cook for 3 hours, until the beans are tender.

Add the remaining ingredients, set on 'low', and cook another 3-4 hours.

Serving Size: Makes roughly six 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user PHANTOMPOE.






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