15 Bean Vegetable Soup

Name: 15 Bean Vegetable Soup Recipe
Yield: 30
Ingredients: 15 Bean Soup mix; 2 qts of Organic Chicken Broth; 2 Qts of water; 3 cans of Hunt's Diced Tomatoes w/Basil Garlic & Oregano; 1 large onion; 1/2 head of cabbage; 2 carrots; 2 potatoes; 1 summer squash; 2 broccoli crowns; 1/2 head of cauliflower; 1 1/2 cups of frozen corn

(4)

Number of Servings: 30

Ingredients

15 Bean Soup mix2 qts of Organic Chicken Broth2 Qts of water3 cans of Hunt's Diced Tomatoes w/Basil, Garlic & Oregano1 large onion1/2 head of cabbage2 carrots2 potatoes1 summer squash2 broccoli crowns1/2 head of cauliflower1 1/2 cups of frozen corn

Directions

Make soup in a 5 qt stockpot.
Soak beans overnight in water
Drain water from beans
Cook beans in 2 quarts of water for 2 1/2 hours
Add all chopped vegetables and chicken broth.
Simmer until vegetables are tender.
Season to taste.

Number of Servings: 30

Recipe submitted by SparkPeople user MDMANLEY.

Servings Per Recipe: 30

Nutritional Info Amount Per Serving

Calories: 124.3
Total Fat: 0.5 g
Cholesterol: 0.0 mg
Sodium: 565.8 mg
Total Carbs: 24.2 g
Dietary Fiber: 7.4 g
Protein: 6.1 g

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Member Reviews

NESSAOHKI
My family loved it! My husband said it needed pepper and then it was perfect. I did forget to buy the summer squash, and decided not to add the broccoli and cauliflower since the amout of soup was huge already - 3/13/11
BESEVEN
I made a similar soup today. All the same except instead of all the other veggies, I used a ton of mushrooms (about two pounds) and barley with the onions and carrots. Dinner for 8. Everyone wanted seconds. I added ground cumin, garlic, turmeric, and a little red and black pepper. - 12/28/10
CD2362834
excellent! - 11/2/07
IGOTHOPE
This looks really good. - 9/25/07