6 Bean Soup
646
The soup was delicious and easy to make. Ideal for cold winter days.
Ingredients
| ¼ | cup |
baby lima beans
|
* |
| ¼ | cup |
white beans
|
|
| ¼ | cup |
black beans
|
|
| ¼ | cup |
chickpeas (garbanzo beans)
|
|
| ¼ | cup |
pink beans
|
* |
| ¼ | cup |
red kidney beans
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
celery
chopped |
|
| 1 | cup |
carrots
chopped |
|
| ½ | cup |
green bell peppers
chopped |
|
| ½ | cup |
parsley leaves
dried, minced |
|
| 1 |
garlic cloves
crushed, minced |
||
| 2 | tablespoons |
butter
or margarine |
|
| 2 | envelopes |
chicken noodle soup mix
|
* |
| ½ |
bay leaves
crumbled |
* | |
| ½ | teaspoon |
herbs
fine |
* |
| 1 | cup |
tomatoes
chopped |
|
|
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.
Nutrition Facts
Serving Size 158g (5.6 oz)Amount per Serving
Calories 10935% of calories 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?
