Vegetable & Bean Soup
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 42.1
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 354.0 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 2.5 g
- Protein: 1.9 g
View full nutritional breakdown of Vegetable & Bean Soup calories by ingredient
Number of Servings: 14
Ingredients
-
Water (3.5 litres)
Salt (0.5 Tbs)
Olive Oil (1 Tbs)
Cauliflower (fresh) (149g)
Broccoli (fresh) (141g)
Butternut (fresh) (82g)
Carrots (100g)
Potato w/ skin (193g)
Onion (120g)
Turnip (148g)
Celery (22g)
Patty Pans / Summer Squash (56g)
Cabbage Sugarloaf / Collards (185g)
Speckled Sugar Beans (410g can)
Directions
Bring the water, the salt and the olive oil to a boil.
Add all other ingredients (except the beans and collard leaves).
Simmer for 30 minutes or until all vegetables are cooked.
Liquidise the soup.
Add the drained beans and the collard leaves / sugarloaf cabbage (cut up/shredded).
Simmer for another 5 minutes to wilt the leaves.
Makes 14 1-cup servings.
Number of Servings: 14
Recipe submitted by SparkPeople user CARLA12.
Add all other ingredients (except the beans and collard leaves).
Simmer for 30 minutes or until all vegetables are cooked.
Liquidise the soup.
Add the drained beans and the collard leaves / sugarloaf cabbage (cut up/shredded).
Simmer for another 5 minutes to wilt the leaves.
Makes 14 1-cup servings.
Number of Servings: 14
Recipe submitted by SparkPeople user CARLA12.