Vegetable & Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
Water (3.5 litres)Salt (0.5 Tbs)Olive Oil (1 Tbs)Cauliflower (fresh) (149g)Broccoli (fresh) (141g)Butternut (fresh) (82g)Carrots (100g)Potato w/ skin (193g)Onion (120g)Turnip (148g)Celery (22g)Patty Pans / Summer Squash (56g)Cabbage Sugarloaf / Collards (185g)Speckled Sugar Beans (410g can)
Bring the water, the salt and the olive oil to a boil.
Add all other ingredients (except the beans and collard leaves).
Simmer for 30 minutes or until all vegetables are cooked.
Liquidise the soup.
Add the drained beans and the collard leaves / sugarloaf cabbage (cut up/shredded).
Simmer for another 5 minutes to wilt the leaves.
Makes 14 1-cup servings.
Number of Servings: 14
Recipe submitted by SparkPeople user CARLA12.
Add all other ingredients (except the beans and collard leaves).
Simmer for 30 minutes or until all vegetables are cooked.
Liquidise the soup.
Add the drained beans and the collard leaves / sugarloaf cabbage (cut up/shredded).
Simmer for another 5 minutes to wilt the leaves.
Makes 14 1-cup servings.
Number of Servings: 14
Recipe submitted by SparkPeople user CARLA12.
Nutritional Info Amount Per Serving
- Calories: 42.1
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 354.0 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 2.5 g
- Protein: 1.9 g
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