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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 134.9
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 121.0 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 5.4 g
  • Protein: 4.9 g

View full nutritional breakdown of Veggie Bean Soup calories by ingredient
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Veggie Bean Soup

Submitted by: FLAWED

Introduction

Healthy no fat bean soup Healthy no fat bean soup
Number of Servings: 16

Ingredients

    Onion
    Celery
    Carrot
    Sweet potato
    Potato
    Turnip
    Chickpeas
    Lentils
    Kasha
    Pearl Barley

Directions

1. Saute onions in a large stock pot using a sprinkle of water.
2. Add in celery and carrots cook until onions are translucent, adding water as they begin to stick.
3. Add in remaining veggies. NOTE: You can add any veggies you have at this point. Continue cooking, adding water if things stick.
4. Add in remaining ingredients and enough water to fill the pot.
5. Add a couple of bay leaves, some oregano and a bit of hot chili pepper.
6. Cook until barley is tender and vegetables are done about 1 1/2hours.
7. This soup will keep for a week in the refrigerator getting thicker each day. You can add more water or eat like a stew.

Number of Servings: 16

Recipe submitted by SparkPeople user FLAWED.






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