Peppery Three-Bean Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 275.3
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 954.6 mg
- Total Carbs: 51.2 g
- Dietary Fiber: 10.9 g
- Protein: 12.3 g
View full nutritional breakdown of Peppery Three-Bean Soup calories by ingredient
Introduction
Care for some soup with your beans? This is a hearty, chunky tomato-based soup packed with kidney, adzuki and green beans as well as 5 kinds of peppers - and You'd never guess it was vegan! Care for some soup with your beans? This is a hearty, chunky tomato-based soup packed with kidney, adzuki and green beans as well as 5 kinds of peppers - and You'd never guess it was vegan!Number of Servings: 8
Ingredients
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4 oz dried dark red kidney beans
4 oz dried adzuki beans
1 tbsp olive oil
1 medium sweet onion, diced
2 cloves garlic, minced
2 cups carrots, chopped
2 cups celery, chopped
1 cubanelle pepper, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 medium fresh tomato, chopped
1/2 tsp black pepper
1/4 tsp paprika
6 cups vegetable broth
3 cups water
29 oz canned diced tomatoes
1 tbsp nutritional yeast
1/2 tbsp dried basil
1/2 tbsp dried oregano
2 bay leaves
1 lb fresh or frozen green beans
1 cup Golden Jewel grains blend (I found this at Bulk Barn - it's a mixture of Israeli couscous, coloured orzo, split garbanzo beans and quinoa - feel free to substitute your favourite mix)
salt to taste
Directions
Combine dried beans in a jar or other container. Cover with water and soak overnight (up to 2 days). Drain and rinse thoroughly, set aside.
In a large pot, heat olive oil.
Add onion and saute over medium-high heat until browned.
Add garlic, carrots, celery and all the peppers, stirring well.
Cook 7-8 minutes, until the vegetables have begun to soften.
Stir in the chopped fresh tomato, sprinkle with black pepper and paprika and cook 2 minutes, stirring.
Pour in broth, water, and canned tomatoes, then stir in beans, nutritional yeast, basil, oregano and bay leaves.
Bring to a boil, then reduce heat and simmer, covered, for 4 hours, until beans are tender. Remove bay leaves.
Add green beans, grain blend and salt, increase heat and cook until grains are cooked, about 15 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
In a large pot, heat olive oil.
Add onion and saute over medium-high heat until browned.
Add garlic, carrots, celery and all the peppers, stirring well.
Cook 7-8 minutes, until the vegetables have begun to soften.
Stir in the chopped fresh tomato, sprinkle with black pepper and paprika and cook 2 minutes, stirring.
Pour in broth, water, and canned tomatoes, then stir in beans, nutritional yeast, basil, oregano and bay leaves.
Bring to a boil, then reduce heat and simmer, covered, for 4 hours, until beans are tender. Remove bay leaves.
Add green beans, grain blend and salt, increase heat and cook until grains are cooked, about 15 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
