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Six-Bean Soup

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Recipe

 

Yield

16 servings

Prep

30 min

Cook

60 min

Ready

90 min
Low 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
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¼ cup chickpeas (garbanzo beans)
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¼ cup pink beans
*
¼ cup red kidney beans
light red
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1 teaspoon salt
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1 cup onions
chopped
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1 cup celery
chopped
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1 each garlic cloves
crushed, minced
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2 tablespoons margarine
or butter
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2 packages soup mix, chicken noodle, dry
(2 oz each)
*
1 cup carrots
chopped
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½ cup green bell peppers
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½ cup parsley leaves
minced
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½ each bay leaves
crumbled
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½ teaspoon fine herbs
*
1 cup tomatoes
fresh or canned, chopped
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1 x Parmesan cheese
grated
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Ingredients

Amount Measure Ingredient Features
59 ml baby lima beans
*
59 ml white beans
small
59 ml black beans
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59 ml chickpeas (garbanzo beans)
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59 ml pink beans
*
59 ml red kidney beans
light red
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5 ml salt
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237 ml onions
chopped
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237 ml celery
chopped
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1 each garlic cloves
crushed, minced
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3E+1 ml margarine
or butter
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2 packages soup mix, chicken noodle, dry
(2 oz each)
*
237 ml carrots
chopped
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118 ml green bell peppers
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118 ml parsley leaves
minced
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0.5 each bay leaves
crumbled
* Camera
2.5 ml fine herbs
*
237 ml tomatoes
fresh or canned, chopped
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1 x Parmesan cheese
grated
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 4036% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 202mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 3g
Vitamin A 34% Vitamin C 16%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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