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Southwestern Three Bean Soup

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Submitted by china

YIELD

1 pot

PREP

15 min

COOK

30 min

READY

50 min

Ingredients

½ 0.5
MEDIUM MEDIUM ONIONS
red, diced
1 1
MEDIUM MEDIUM CARROTS
diced
2 2
SMALL SMALL PARSNIPS
diced *
1 ¼ 296
CUPS ML WATER
1 237
CUP ML RED KIDNEY BEANS
drained
1 237
1 237
CUP ML BABY LIMA BEANS
frozen *
4 946
CUPS ML TOMATOES, CANNED
peeled
1 237
1 5
TEASPOON ML CUMIN
ground
2 1E+1
TEASPOONS ML CHILI POWDER

Directions

Place onion, carrot, parsnips, and ¼ cup water in a large saucepan.

Sauté 5 min. Add kidney beanns, chickpeas, lima beans, stock, remaining water, cumin and chili powder.

Break up tomatoes with a spoon or knife and bring to a simmer.

Simmer 20 min. Add salt and pepper to taste.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 528g (18.6 oz)
Amount per Serving
Calories 182 9% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 738mg 31%
Total Carbohydrate 12g 12%
Dietary Fiber 6g 24%
Sugars g
Protein 17g
Vitamin A 63% Vitamin C 47%
Calcium 14% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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