13 Bean Vegetable Soup Recipe
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 193.0
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 254.6 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 10.4 g
- Protein: 11.5 g
View full nutritional breakdown of 13 Bean Vegetable Soup Recipe calories by ingredient
Introduction
A thick, hearty vegetable bean soup that I threw together and came out great! A thick, hearty vegetable bean soup that I threw together and came out great!Number of Servings: 24
Ingredients
-
Bob's Red Mill 13 Bean Soup Mix
1 tsp. olive oil
1 cup red onion, chopped
2 tsp. minced garlic
3 large carrots, chopped
2 stalks celery, chopped
2 medium red potatoes, cubed
2.25 quarts water
4 tsp. Better Than Bouillon Vegetable Base
1 28oz. can crushed tomatoes (unsweetened)
4 oz. spinach
1 tbsp. chili powder
1/8 tsp. salt
1/4 tsp pepper
Cayenne pepper to taste (optional)
Directions
Soak beans overnight, rinse and drain.
In a large pot, use olive oil and a little water to saute onion and garlic until onion is tender. Add carrot, celery, and potatoes and cook until carrot begins to soften. Add water and beans. Bring to a boil and add Better Than Bouillon. Reduce to a simmer, cover, and cook for 2 hours, stirring occasionally.
Add crushed tomatoes, spinach, chili powder, salt and pepper. Simmer for another 20-30 minutes. For a thicker soup, simmer uncovered to allow some water to evaporate.
For a little extra kick, add a small amount of cayenne pepper (for a bowl of soup, you probably need no more than a tiny sprinkling.)
Makes approximately 24 1-cup servings.
This is the first recipe I've ever made up. What do you guys think?
Number of Servings: 24
Recipe submitted by SparkPeople user ARIANAH73.
In a large pot, use olive oil and a little water to saute onion and garlic until onion is tender. Add carrot, celery, and potatoes and cook until carrot begins to soften. Add water and beans. Bring to a boil and add Better Than Bouillon. Reduce to a simmer, cover, and cook for 2 hours, stirring occasionally.
Add crushed tomatoes, spinach, chili powder, salt and pepper. Simmer for another 20-30 minutes. For a thicker soup, simmer uncovered to allow some water to evaporate.
For a little extra kick, add a small amount of cayenne pepper (for a bowl of soup, you probably need no more than a tiny sprinkling.)
Makes approximately 24 1-cup servings.
This is the first recipe I've ever made up. What do you guys think?
Number of Servings: 24
Recipe submitted by SparkPeople user ARIANAH73.