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Bean Vegetable Soup

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Recipe

Yield

4
servings

Prep

10
min

Cook

50
min

Ready

60
min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 ½ cups red kidney beans
cooked
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10 cups water
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2 tablespoons vegetable oil
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1 cup onions
chopped
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2 cups vegetables
fresh
2 cups tomatoes
crushed
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1 x salt
pepper, seasonings to taste
*Camera
2 cups pasta
cooked
*Camera

Ingredients

Amount Measure Ingredient Features
355 ml red kidney beans
cooked
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2.4 l water
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30 ml vegetable oil
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237 ml onions
chopped
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473 ml vegetables
fresh
473 ml tomatoes
crushed
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1 x salt
pepper, seasonings to taste
* Camera
473 ml pasta
cooked
* Camera

Directions

In a saucepan, combine cooked beans, water, oil, onion, vegetables, tomatoes and seasonings.

Bring to a boil.

Reduce heat and simmer for 55 minutes or until vegetables are tender.

Add cooked pasta and heat through.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 871g (30.7 oz)
Amount per Serving
Calories 30423% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 332mg 14%
Total Carbohydrate 16g 16%
Dietary Fiber 5g 19%
Sugars g
Protein 23g
Vitamin A 54% Vitamin C 28%
Calcium 9% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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