Bean soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 136.2
- Total Fat: 2.8 g
- Cholesterol: 4.5 mg
- Sodium: 637.4 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 5.6 g
- Protein: 5.4 g
View full nutritional breakdown of Bean soup calories by ingredient
Introduction
Good on cold nights . Good on cold nights .Number of Servings: 8
Ingredients
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1 tablespoon olive oil
1 onion, chopped
3 gloves garlic, chopped
2 stalks celery with leaves, chopped
3 carrots, chopped
1 teaspoon dried basil
1 teaspoon dried rosemary
1/4 teaspoon crushed red pepper
1/4 teaspoon dried rubbed sage
5 cups chicken broth
1 14.5 ounce can diced tomatoes, with juices
1 14.5 ounce can kidney beans, drained and rinsed
1 14.5 ounce can chickpeas, drained and rinsed
1 cup egg noodles
Directions
In a large soup pot, heat olive oil over moderately high heat, then sauté onion, garlic, celery and carrots until onion is translucent. Add basil, rosemary, crushed red pepper, sage, and chicken broth. Stir in tomatoes, kidney beans, chickpeas, and egg noodles. Raise heat, bring soup to a boil, then reduce and simmer until egg noodles are tender.
Number of Servings: 8
Recipe submitted by SparkPeople user HPEHLING.
Number of Servings: 8
Recipe submitted by SparkPeople user HPEHLING.
Member Ratings For This Recipe
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RD03875
