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6 Bean Soup

 
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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

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

59 ml baby lima beans
*
59 ml white beans
59 ml black beans
59 ml chickpeas (garbanzo beans)
59 ml pink beans
*
59 ml red kidney beans
5 ml salt
237 ml onions
chopped
237 ml celery
chopped
237 ml carrots
chopped
118 ml green bell peppers
chopped
118 ml parsley leaves
dried, minced
1 each garlic cloves
crushed, minced
30 ml butter
or margarine
2 envelopes chicken noodle soup mix
*
0.5 each bay leaves
crumbled
*
2.5 ml herbs
fine
*
237 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

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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?

 

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