6 Bean Soup

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Time to Prepare this Recipe 4 hours Prep: 15 minutes Cook: 4 hours
Calories Per Serving and Nutrition Information 109 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
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Ingredients

1/4 cup baby lima beans
1/4 cup white beans
1/4 cup black beans
1/4 cup chickpeas (garbanzo beans)
1/4 cup pink beans
1/4 cup kidney beans
1 teaspoon salt
1 cup onion chopped
1 cup celery chopped
1 cup carrot chopped
1/2 cup green bell pepper chopped
1/2 cup parsley leaves dried, minced
1 each garlic clove crushed, minced
2 tablespoons butter or margarine
2 envelopes chicken noodle soup mix
1/2 each bay leaf crumbled
1/2 teaspoon herbs fine
1 cup tomato chopped
1 x parmesan, parmigiano-reggiano cheese, grated grated

Directions

Soak beans.

Drain beans.

Cook onion, celery, carrot, green pepper, parsley and garlic in butter until soft.

Combine cooked vegetables with soup mix, 2 quarts water, bay leaf, fines herbes and soaked beans.

Simmer, covered, about 1 hour to desired tenderness.

Add tomato. Serve hot, sprinkled with cheese.

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Nutrition Facts

Serving Size 158g
Amount per Serving
Calories 109 35% of calories from fat
% Daily Value*
Total Fat 4.0g7%
 Saturated Fat 3.0g13%
 Trans Fat 0.0g
Cholesterol 10mg3%
Sodium 516mg22%
Total Carbohydrate 15.0g5%
 Dietary Fiber 4.0g15%
 Sugars 4.0g
Protein 4.0g7%
Vitamin A 90%  Vitamin C 42%
Calcium 5%  Iron 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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