6 Bean Soup

4 hours Prep: 15 minutes Cook: 4 hours

109 calories per serving view nutrition facts

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 4.0g	7%
Saturated Fat 3.0g	13%
Trans Fat 0.0g
Cholesterol 10mg	3%
Sodium 516mg	22%
Total Carbohydrate 15.0g	5%
Dietary Fiber 4.0g	15%
Sugars 4.0g
Protein 4.0g	7%

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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