Veggetable Soup with a Bean Base

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 151.5
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 822.6 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 9.9 g
  • Protein: 9.2 g

View full nutritional breakdown of Veggetable Soup with a Bean Base calories by ingredient


Introduction

This is a bulk recipe but can be halved fairly easily and freezes pretty well. It looks awful but my kids like it. Cooking time includes time to cook beans. This is a bulk recipe but can be halved fairly easily and freezes pretty well. It looks awful but my kids like it. Cooking time includes time to cook beans.
Number of Servings: 12

Ingredients

    5 c. cooked pinto beans, drained
    4 c. bean liquid or water
    10 tsp. better than boullion chicken base
    12 c. normandy style veggetables (or whatever blend you like - this blend includes brocolli, cauliflower, and carrots)
    About 1-2 T. any herbs you fancy (I used Mural of Flavor)

Directions

I soak my own beans: Soak beans overnight. Freeze soaked beans to reduce cooking time. Thaw. Rinse thoroughly to reduce gas issues. Add plenty of water and bring to a boil. Skim foamy stuff off top of water. Reduce heat. Simmer about 40-60 minutes or until tender.

Thaw veggies. Drain beans. Reserve liquid if you cooked your own (don't use liquid from canned beans). Measure out about 5 c. beans, you can freeze any extra. Add water to bring liquid to 4 c. and add boullion. Puree the beans and veggies throughly, using the bean liquid if your machine requires it. Stir all together. Heat. Add herbs just before serving. You can also skip the veggies and just puree the beans with the liquid to get a soup base you can add whatever you like to.

Number of Servings: 12

Recipe submitted by SparkPeople user DAVEBEKKI.