Be Prepared Three-Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 cup each (uncooked): kidney, black, and pinto beans1/2 cup dry onion (or 2 onions)1 Tbsp paprika1 Tbsp parsley6 Tbsp bacon bits2 tsp salt1 tsp dry mustard1 tsp garlic powder4 Tbsp beef boullion (or substitute broth for some of the water)2 Tbsp vegetable oil28 oz can tomato saucefrozen veggies of your choice (I use one big bag)
Makes 18 1-cup servings.
Mix dry ingredients in quart-size bag to have ready ahead of time. Then just add the water, oil, and tomato sauce when preparing it.
Bring all ingredients except veggies to a boil in a 6-qt saucepan. Simmer for 2-2 1/2 hours until beans are tender. Add veggies in the last 10 minutes or so.
**QUICK VERSION**: Dry beans approximately double in size when cooked, so you can substitute one can of each type of bean you like. Then it only needs to be cooked long enough to cook the rice and meld the flavors - about 30-40 minutes.
Number of Servings: 18
Recipe submitted by SparkPeople user EMILYLBROOKS.
Mix dry ingredients in quart-size bag to have ready ahead of time. Then just add the water, oil, and tomato sauce when preparing it.
Bring all ingredients except veggies to a boil in a 6-qt saucepan. Simmer for 2-2 1/2 hours until beans are tender. Add veggies in the last 10 minutes or so.
**QUICK VERSION**: Dry beans approximately double in size when cooked, so you can substitute one can of each type of bean you like. Then it only needs to be cooked long enough to cook the rice and meld the flavors - about 30-40 minutes.
Number of Servings: 18
Recipe submitted by SparkPeople user EMILYLBROOKS.
Nutritional Info Amount Per Serving
- Calories: 134.7
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 627.0 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 5.4 g
- Protein: 5.8 g
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