Be Prepared Three-Bean Soup
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 134.7
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 627.0 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 5.4 g
- Protein: 5.8 g
View full nutritional breakdown of Be Prepared Three-Bean Soup calories by ingredient
Introduction
From Lois Richer on allrecipes.com. Great to make ahead and freeze, or put all dry ingredients together in a bag and have almost all the prep work done. I modified the recipe to include only the beans I like, and added brown rice (1 c. uncooked with 2 1/2 cups extra water, or 3 cups cooked). I also doubled all the spices because I wanted more flavor. From Lois Richer on allrecipes.com. Great to make ahead and freeze, or put all dry ingredients together in a bag and have almost all the prep work done. I modified the recipe to include only the beans I like, and added brown rice (1 c. uncooked with 2 1/2 cups extra water, or 3 cups cooked). I also doubled all the spices because I wanted more flavor.Number of Servings: 18
Ingredients
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1 cup each (uncooked): kidney, black, and pinto beans
1/2 cup dry onion (or 2 onions)
1 Tbsp paprika
1 Tbsp parsley
6 Tbsp bacon bits
2 tsp salt
1 tsp dry mustard
1 tsp garlic powder
4 Tbsp beef boullion (or substitute broth for some of the water)
2 Tbsp vegetable oil
28 oz can tomato sauce
frozen veggies of your choice (I use one big bag)
Directions
Makes 18 1-cup servings.
Mix dry ingredients in quart-size bag to have ready ahead of time. Then just add the water, oil, and tomato sauce when preparing it.
Bring all ingredients except veggies to a boil in a 6-qt saucepan. Simmer for 2-2 1/2 hours until beans are tender. Add veggies in the last 10 minutes or so.
**QUICK VERSION**: Dry beans approximately double in size when cooked, so you can substitute one can of each type of bean you like. Then it only needs to be cooked long enough to cook the rice and meld the flavors - about 30-40 minutes.
Number of Servings: 18
Recipe submitted by SparkPeople user EMILYLBROOKS.
Mix dry ingredients in quart-size bag to have ready ahead of time. Then just add the water, oil, and tomato sauce when preparing it.
Bring all ingredients except veggies to a boil in a 6-qt saucepan. Simmer for 2-2 1/2 hours until beans are tender. Add veggies in the last 10 minutes or so.
**QUICK VERSION**: Dry beans approximately double in size when cooked, so you can substitute one can of each type of bean you like. Then it only needs to be cooked long enough to cook the rice and meld the flavors - about 30-40 minutes.
Number of Servings: 18
Recipe submitted by SparkPeople user EMILYLBROOKS.
Member Ratings For This Recipe
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