Bean and veggie soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 249.2
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 193.9 mg
  • Total Carbs: 39.6 g
  • Dietary Fiber: 13.1 g
  • Protein: 11.1 g

View full nutritional breakdown of Bean and veggie soup calories by ingredient


Introduction

"Leftovers are good" - Quina Quen

Try using leftover vegetables with this bean soup and find out what Quina meant. :)

 "Leftovers are good" - Quina Quen

Try using leftover vegetables with this bean soup and find out what Quina meant. :)
Number of Servings: 4

Ingredients

    1 cup, chopped Onions, raw
    2 stalk, large (11"-12" long) Celery, raw
    1 cup Cauliflower, raw
    0.5 cup slices Parsnips
    75 gram(s) bell pepper, red, sweet, raw
    1 cup diced Potato, raw
    3 clove Garlic
    465 gram(s) HAK Bruine Bonen
    400 grams Canned Tomatoes
    0.5 cup Peas, frozen
    3 cups water
    Pepper and spices as desired
    1 tbsp Extra Virgin Olive Oil

Directions

Saute veggies, add water, spices and pepper to taste, then add beans and let simmer for 30 minutes.

Serving Size: Enough for 4 big bowls or 6-8 smaller entree sized servings