Bean and Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 95.5
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,020.5 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 6.0 g
  • Protein: 4.8 g

View full nutritional breakdown of Bean and Vegetable Soup calories by ingredient
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Number of Servings: 4


    Beans, pinto, 1 cup
    Celery, raw, 2 stalk, large (11"-12" long)
    Onions, raw, 1 medium (2-1/2" dia)
    Carrots, raw, 1 large (7-1/4" to 8-1/2" long) Jalapeno Peppers, 1 pepper
    Red Ripe Tomatoes, 2 medium whole (2-3/5" dia)
    Salt, 1.5 tsp
    Pepper To Taste
    Water 4 cups


Finely chop all vegetable. Blach, peel skin and finely cop tomatoes. DRain the water from the beans and wash them with water. Put all the ingedients except cilantro in crock pot and let it cook for 8 hrs on low heat.

Blend them for 10 secs with Hand blender and all cilatro adn cook for 5mins.

You can add crouton on it before eating

Number of Servings: 4

Recipe submitted by SparkPeople user JOHNY120.

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