Bean and vegie soup Jan 2013

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 145.8
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 264.4 mg
  • Total Carbs: 33.5 g
  • Dietary Fiber: 15.2 g
  • Protein: 10.6 g

View full nutritional breakdown of Bean and vegie soup Jan 2013 calories by ingredient
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Number of Servings: 15


    Cumin ground and seeds (browned in oil)
    little red pepper flakes
    garlic powder
    italian seasoning
    bay leaf (2-4)
    garem masala


15 1 cup servings


Saute onions, peppers, garlic in olive oil. Also cook greens down a bit as well as the parsley and fresh tomatoes before adding. Adds flavor and reduces cooking time. soften potatoes in microwave so takes less time for cooking. leave skin on potatoes for more nutrition.

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