Bean Soup
- Number of Servings: 12
Ingredients
*Extra Light Olive Oil, 2 tbsp Garlic, 3 cloves Onions, raw, 1 cup, chopped Celery, raw, .25 cup, diced Carrots, raw, .5 cup, chopped Beans, pinto, 2 cup Beans, black, 2 cup Beans, red kidney, 2 cup Beans, navy, 2 cup Chickpeas (garbanzo beans), 2 cup Yellow Sweet Corn, Frozen, 1 cup kernels Del Monte Diced Tomatoes, No Salt Added, 2 cup Basil, .25 tbsp Bay Leaf, 1.5 tbsp, crumbledSalt, 1 tsp
Makes about twelve 1-cup servings.
Heat oil in soup pot, saute garlic and onion until translucent. Add water, celery, carrot and barley, beans, corn, tomatoes and herbs.
Add salt, cover and simmer 45 minutes. Can be cooked in crock pot on low for 6 hours.
Double the batch and it freezes great!
Number of Servings: 12
Recipe submitted by SparkPeople user CLEE2830.
Heat oil in soup pot, saute garlic and onion until translucent. Add water, celery, carrot and barley, beans, corn, tomatoes and herbs.
Add salt, cover and simmer 45 minutes. Can be cooked in crock pot on low for 6 hours.
Double the batch and it freezes great!
Number of Servings: 12
Recipe submitted by SparkPeople user CLEE2830.
Nutritional Info Amount Per Serving
- Calories: 254.4
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 550.8 mg
- Total Carbs: 45.1 g
- Dietary Fiber: 14.2 g
- Protein: 12.7 g
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