Bean medley soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Soak or quick boil all your beans, once that's done, place all the beans you have in a pot of water, and add the seasonings and liquified veggies, cover and simmer about 2 hours or until the beans are softened to your preference.The beans used in this medley soup areGarbanzo beansLima beansRed kidney beanspinto beansyou can change the amount of beans or the type, and even add lentils if you like, but make sure the lentils don't go in until a half hour before you eat, as they are quick to cook.Just make sure you have water about an inch or so above the beans.
The prep time is staggered as you soak & rinse, and liquify the veggies. Preferably, soak the beans overnight, and rinse them in the morning. Then you'll just use the 15 min's to put them in the pot and liquify the veggies and add seasoning. You'll want to either use the crockpot and let these slow cook all day, or put them on the stove a couple hours before dinner.
Number of Servings: 10
Recipe submitted by SparkPeople user DANIEPATI.
Number of Servings: 10
Recipe submitted by SparkPeople user DANIEPATI.
Nutritional Info Amount Per Serving
- Calories: 103.8
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 917.2 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 6.1 g
- Protein: 5.6 g
Member Reviews