Pantry Soup

Pantry Soup
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 345.8
  • Total Fat: 1.5 g
  • Cholesterol: 1.0 mg
  • Sodium: 1,472.0 mg
  • Total Carbs: 73.1 g
  • Dietary Fiber: 15.3 g
  • Protein: 15.9 g

View full nutritional breakdown of Pantry Soup calories by ingredient
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Number of Servings: 8


    3 cans, Diced Tomatoes
    1 Can Pinto Beans
    1 Can Lima Beans
    1 Can Dark Red Kidney Beans
    1 Can Light Red Kidney Beans
    1 Can Black Eye Peas
    2 Cups Vegetable Broth, 2 Extra Cups for Potatoes
    3-4 Cups of Fingerling, Red or Heirloom Potatoes, Cubed
    Italian spices to taste (garlic, parsley, cilantro, basil, sun-dried tomatoes, bell peppers, crushed red pepper, seeds of all kinds)


In a crock pot, empty all diced tomato cans.
Drain all beans/peas and rinse. Add the beans/peas to the crock pot. Add the vegetable broth and all the spices you desire.
You can add the potatoes now or, to make sure the beans soak up the flavor first, about an hour before you are ready to serve, cut up the potatoes into a microwave safe bowl and add two cups of vegetable broth. Microwave for 10-12 minutes, until soft and coated. Add to the soup.

Serving Size: 8 1-1.5 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user NOVAKJ1.

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