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6 Bean Soup

6 Bean Soup

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Submitted by chickie3190

The soup was delicious and easy to make. Ideal for cold winter days.

YIELD

6 servings

PREP

15 min

COOK

4 hrs

READY

4 hrs

Ingredients

¼ 59
CUP ML BABY LIMA BEANS *
¼ 59
CUP ML WHITE BEANS
¼ 59
CUP ML BLACK BEANS
¼ 59
CUP ML PINK BEANS *
¼ 59
1 5
TEASPOON ML SALT
1 237
CUP ML ONIONS
chopped
1 237
CUP ML CELERY
chopped
1 237
CUP ML CARROTS
chopped
½ 118
CUP ML GREEN BELL PEPPERS
chopped
½ 118
CUP ML PARSLEY LEAVES
dried, minced
1 1
EACH GARLIC CLOVES
crushed, minced
2 3E+1
TABLESPOONS ML BUTTER
or margarine
2 2
ENVELOPES ENVELOPES CHICKEN NOODLE SOUP MIX *
½ 0.5
EACH BAY LEAVES
crumbled *
½ 2.5
TEASPOON ML HERBS
fine *
1 237
CUP ML TOMATOES
chopped
1
X PARMESAN CHEESE
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 herbs and soaked beans.

Simmer, covered, about 1 hour to desired tenderness.

Add tomato. Serve hot, sprinkled with cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 109 35% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 516mg 22%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 15%
Sugars g
Protein 7g
Vitamin A 90% Vitamin C 42%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 
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