Home Made Vegan/Bean/Rice Soup 288.6
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 288.6
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 671.9 mg
- Total Carbs: 54.0 g
- Dietary Fiber: 16.3 g
- Protein: 15.9 g
View full nutritional breakdown of Home Made Vegan/Bean/Rice Soup 288.6 calories by ingredient
Number of Servings: 20
Ingredients
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Vegetable Broth, 8 cups
Beans, pinto, 2.5 cup
Beans, black, 2 cup
Beans, red kidney, 2 cup
*Split peas, green, dried, 453 gram(s)
Lentils, 2 cup
*OIL-Olive Oil, 4 tbsp
Mixed Vegetables, frozen, 1 (2-1/2 lb) package
*Onion (Yellow), 1 med, raw, 1 serving
*Red Pack Whole Peeled Plum Tomatoes, 3-cups
*Garlic, 2 gloves
*Brown Rice, long grain, 5 cup
*Bay leaf, 1 whole bay leaf,
*Condiment - Seasoning - Old El Paso Taco Seasoning Mix - grams (2 tsp dry (5 grams) serving), 5 gram(s) *Seasonings - Thyme - ZeroCal/1-tsp., 1 serving
*Salt Sense, Iodized Salt, 0.25 tsp
Spinach, fresh, 1 bunch
Directions
1. Rinse beans and add 6 cups of vegetable broth.
2. Heat 4 tbsp of olive oil in a large frying pan. Add chopped onion and sauté over medium heat for 5 minutes, then add 2 gloves of garlic.
3. Add beans & bring to a boil.
4. Add Bay leaf and let simmer for an hour, stirring occasionally.
5. Bring 2 cups of vegetable broth to a boil, then add one [2 ˝ lbs] bag of vegetables, lower heat, and let simmer for 20 minutes.
6. Put vegetables into a blender, add spinach, then blend until liquefied.
7. Add 4 cups of precooked rice, vegetables and one [3-cup] can of peeled tomatoes to beans after 40 minutes of simmering.
8. Add seasoning after 50 minutes of simmering.
9. Remove Bay leaf and allow to cool before putting it into 5 [3-cup] Tupperware containers.
10. Store into freezer until ready to eat.
11. Soup will be thick and condense, so you can add 4 cups of water to each container when reheating it.
There should be enough for 5 containers, making 20 [1 cup] servings.
Number of Servings: 20
Recipe submitted by SparkPeople user RICKY_ELLIOTT.
2. Heat 4 tbsp of olive oil in a large frying pan. Add chopped onion and sauté over medium heat for 5 minutes, then add 2 gloves of garlic.
3. Add beans & bring to a boil.
4. Add Bay leaf and let simmer for an hour, stirring occasionally.
5. Bring 2 cups of vegetable broth to a boil, then add one [2 ˝ lbs] bag of vegetables, lower heat, and let simmer for 20 minutes.
6. Put vegetables into a blender, add spinach, then blend until liquefied.
7. Add 4 cups of precooked rice, vegetables and one [3-cup] can of peeled tomatoes to beans after 40 minutes of simmering.
8. Add seasoning after 50 minutes of simmering.
9. Remove Bay leaf and allow to cool before putting it into 5 [3-cup] Tupperware containers.
10. Store into freezer until ready to eat.
11. Soup will be thick and condense, so you can add 4 cups of water to each container when reheating it.
There should be enough for 5 containers, making 20 [1 cup] servings.
Number of Servings: 20
Recipe submitted by SparkPeople user RICKY_ELLIOTT.
Member Ratings For This Recipe
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