Dan's Whatchagot Soup
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 188.5
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 403.2 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 10.8 g
- Protein: 10.3 g
IntroductionWhile the name comes from a humorous article by Patrick F. McManus, a columnist for Field and Stream Magazine, the recipe itself is all mine. I call it this because it has so many ingredients, and it makes so much more than you need for one meal. See the tips for more information. While the name comes from a humorous article by Patrick F. McManus, a columnist for Field and Stream Magazine, the recipe itself is all mine. I call it this because it has so many ingredients, and it makes so much more than you need for one meal. See the tips for more information.
1 pound dried red kidney beans
1 pound dried Great Northern beans
1 pound dried black beans
1 large can diced tomatoes (28 ounces)
1 bottle low-sodium tomato sauce (28 ounces)
2 cups low-sodium V8
4 cups water
Zucchini, 1 pound, sliced
Yellow sweet corn, 1 pound
Bell peppers (red or green), 2 large, coarsely chopped
Red onion, 1 medium, chopped
Broccoli florets, 1 pound
Black California olives, 1/2 cup sliced
1 tsp coarse black pepper
1 tbsp chili powder
This makes A LOT of soup. Use at least a 16-quart pan.
I tried to made it easy to cut the recipe in half. However, this freezes well, so go nuts, freeze what you don't eat.
This gets tastier the longer it sits; make it in the early afternoon and let it sit on the stove to eat any time, great for when friends come over and eat informally.
Serving suggestion: to one cup of soup, sprinkle on a quarter cup or so of Cheddar, Jack, or Parmesan cheese and enjoy with a slice of whole grain bread. True vegans will want to skip the cheese.
Because there are lots of differently-colored vegetables and beans there's lots of balanced protein, vitamins, minerals, and beneficial phytochemicals without too much salt.
Drain and rinse beans. Add all ingredients into a large (at least 16-quart) pan with a lid. Heat on medium until it just starts to steam, then turn heat to Low and simmer for at least an hour.
Serving Size: Makes about 16, 1-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user DANJODEA.