Bean medley soup

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Bean medley soup calories by ingredient
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Introduction

the celery and carrots (and maybe other veggies too, that's all I can remember) were liquified in the vitamix and added to the water the beans cooked in the celery and carrots (and maybe other veggies too, that's all I can remember) were liquified in the vitamix and added to the water the beans cooked in
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 are
    Garbanzo beans
    Lima beans
    Red kidney beans
    pinto beans

    you 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.

Directions

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.

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