Crockpot Vegan 3-bean soup, Scott's recipe Oct 7 2020

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 154.5
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 231.3 mg
  • Total Carbs: 32.0 g
  • Dietary Fiber: 9.1 g
  • Protein: 8.9 g

View full nutritional breakdown of Crockpot Vegan 3-bean soup, Scott's recipe Oct 7 2020 calories by ingredient


Introduction

Scott threw all this into a crockpot and left it on high for aa Scott threw all this into a crockpot and left it on high for aa
Number of Servings: 7

Ingredients

    1 can black beans, with liquid
    1 can, with liquid Cannellini Beans
    1 cup Green Beans (snap)
    1 cup kernels Yellow Sweet Corn, Frozen
    1 medium (2-1/2" dia) Onions, raw
    120 grams Crushed Tomatoes
    0.25 cup Barley, pearled, cooked
    1 serving Jalepeno Pepper- 1 pepper (by SRATERMAN)
    1 small Sweet peppers (bell)
    1 small (5-1/2" long) Carrots, raw
    1 tsp Superfoods Organic Turmeric Root (by MELZY129)
    2 clove Garlic
    1 tsp Pepper, black
    0.5 tbsp Mushroom Soy Sauce (by JAVAJO47)
    2 cup (8 fl oz) Water, tap

Tips

If you can throw this together early in the afternoon, it's ready for dinner and is very filling.


Directions

Chop the onion, garlic, carrot and peppers. Add to the crockpot. Add the beans, tomatoes, barely, seasoning and water. Stir well. Cover and cook on high 4 hours in crockpot.


Serving Size: 1 cup serving (recipe makes about 7 1/2 cups total)

Number of Servings: 7

Recipe submitted by SparkPeople user CCKELLY3.