Six-Bean Soup
Yield
16 servingsPrep
30 minCook
60 minReady
90 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
baby lima beans
|
* |
| ¼ | cup |
white beans
small |
|
| ¼ | cup |
black beans
|
|
| ¼ | cup |
chickpeas (garbanzo beans)
|
|
| ¼ | cup |
pink beans
|
* |
| ¼ | cup |
red kidney beans
light red |
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
celery
chopped |
|
| 1 | each |
garlic cloves
crushed, minced |
|
| 2 | tablespoons |
margarine
or butter |
|
| 2 | packages |
soup mix, chicken noodle, dry
(2 oz each) |
* |
| 1 | cup |
carrots
chopped |
|
| ½ | cup |
green bell peppers
|
|
| ½ | cup |
parsley leaves
minced |
|
| ½ | each |
bay leaves
crumbled |
*
|
| ½ | teaspoon |
fine herbs
|
* |
| 1 | cup |
tomatoes
fresh or canned, chopped |
|
| 1 | x |
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
baby lima beans
|
* |
| 59 | ml |
white beans
small |
|
| 59 | ml |
black beans
|
|
| 59 | ml |
chickpeas (garbanzo beans)
|
|
| 59 | ml |
pink beans
|
* |
| 59 | ml |
red kidney beans
light red |
|
| 5 | ml |
salt
|
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
celery
chopped |
|
| 1 | each |
garlic cloves
crushed, minced |
|
| 3E+1 | ml |
margarine
or butter |
|
| 2 | packages |
soup mix, chicken noodle, dry
(2 oz each) |
* |
| 237 | ml |
carrots
chopped |
|
| 118 | ml |
green bell peppers
|
|
| 118 | ml |
parsley leaves
minced |
|
| 0.5 | each |
bay leaves
crumbled |
*
|
| 2.5 | ml |
fine herbs
|
* |
| 237 | ml |
tomatoes
fresh or canned, chopped |
|
| 1 | x |
Parmesan cheese
grated |
*
|
Directions
Sort, rinse and soak beans by preferred method (described below).
To maintain color integrity, soak white and colored beans separately.
Drain. 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 tomatoes. Serve hot, sprinkled with cheese.
Makes 1 gallon or about 16 1-cup servings.
