In a large soup pot, combine carrots, onions, celery, mushrooms, garlic and herbs. Add stock and bring to a boil. Immediately reduce to a simmer.
Add tomatoes, corn, peas and mushrooms. Cook 15 minutes.
Add cooked beans*, salt and pepper.
*To cook beans: Soak overnight in cold water. After soaking, rinse thoroughly. Cover with water and cook until soft. Drain and rinse before adding to soup.
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|Serving Size: 1 Serving (672g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 15 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 1592.8mg||55 %|
|Potassium 681.5mg||18 %|
|Total Carbohydrate 65.2g||19 %|
|Dietary Fiber 15.1g||61 %|
|Sugars, other 50.1g|
|Protein 20.2g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 340
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