Vegetarian Great Northern Bean Soup

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 722.6
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 4,953.1 mg
  • Total Carbs: 140.3 g
  • Dietary Fiber: 41.0 g
  • Protein: 39.5 g

View full nutritional breakdown of Vegetarian Great Northern Bean Soup calories by ingredient


Introduction

This is a healthy and filling option to canned soup. It's a one pot wonder and essential to my diet. This is a healthy and filling option to canned soup. It's a one pot wonder and essential to my diet.
Number of Servings: 1

Ingredients

    Beans, great northern - 2 cups
    Celery, raw - 1 cup diced
    Onions, raw - 1 cup chopped
    Green bell peppers - 0.5 cup chopped
    Baby Carrots, raw - 1 cup chopped
    Garlic powder, 1 tbsp
    Parsley, dried, 1 tbsp
    Boullion, Tomato wChicken flavor KNORR, 3 tsp
    Pepper, black, 1 tbsp
    Red Ripe Tomatoes, 2 cups chopped
    Water - approximately 6 cups

Tips

This is a loose version of my great northern bean soup recipe. The largest adjustment that you might have to make is the water, according to how thick you like your bean soup. I hope you enjoy it as much as I do.


Directions

Wash and soak beans over night. In a large pot place beans and water. simmer in covered pot for approximately 2 hours. Add other ingredients and continue simmering for approximately two more hours. You may need to add a bit more water as the beans cook and absorb the water. Feel free to adjust ingredients to your own taste. Other fresh vegetables may also be added according to your specific taste. You can also substitute canned tomatoes, but since I use bullion, I use fresh tomato to limit the sodium in the recipe.

Serving Size: makes 8-10 bowls of soup.

Number of Servings: 1

Recipe submitted by SparkPeople user RGSLEDGE1.