Beans and Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 194.7
  • Total Fat: 2.5 g
  • Cholesterol: 0.3 mg
  • Sodium: 960.4 mg
  • Total Carbs: 35.0 g
  • Dietary Fiber: 12.0 g
  • Protein: 10.2 g

View full nutritional breakdown of Beans and Vegetable Soup calories by ingredient
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Number of Servings: 5

Ingredients

    10 cups water
    2 cups kidney beans
    1 cup pigeon peas
    4 large carrots, chopped
    0.5 package okra
    0.5 package spinach
    3 cubes maggi chicken bouillon
    0.5 cup chow mein noodles

Directions

Boil water in a pot. Place all ingredients in the pot. Simmer for 60 minutes or until the beans and peas are cooked.

Number of Servings: 5

Recipe submitted by SparkPeople user ALESHABEE.

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