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Heart healthy recipe: 6 Bean Soup

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6 Bean Soup
¼       cup each: dry baby limas, small whites, blackeyes, garbanzos, pinks and light red kidney beans
1        teaspoon salt                                     
1        cup chopped onion
1        cup chopped celery
1        cup chopped carrot
½       cup chopped green pepper
½       cup minced parsley
1        garlic clove, crushed and minced
2        tablespoons butter or margarine
2        envelopes (2 oz. each) chicken noodle soup mix
½       bay leaf, crumbled
½       teaspoon fines herbes
1        cup fresh or canned tomatoes, chopped
          Grated Parmesan cheese
Soak beans by preferred method. (To maintain color in­tegrity, soak 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 tomato. Serve hot, sprinkled with cheese.  Makes about 1 

gallon; 16 servings, 1 cup each.
Nutritional Information per Serving:
Calories-112, (From Fat-24%), Protein-6g, Carbohydrate-16g, Fat-3g,
Sodium-628 mg, Potassium-259 mg, Dietary Fiber-4g, Calcium-61 mg,
Iron-1mg, Vitamin A-2497 iu, Vitamin C-10 mg, Cholesterol-7mg

Source: calbeans.com/republished with permission

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