16 bean soup, vegetarian
by Kriserts
Spicier and tastier than the recipe on the back of the Goya package. Vegetarian and vegan.
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INGREDIENTS
- 2 tablespoon olive oil
- 1 large Onion ; chopped
- 3 cloves garlic ; chopped
- 1 quart vegetable stock
- 2 cups water ; (or so)
- 16 bean soup mix
- 3 carrots ; diced
- 3 stalks Celery ; chopped
- 3 bay leaves
- 1 tablespoon oregano dried
- 1 teaspoon cayenne or crushed red peppers ; (or to taste)
- 1 large can crushed tomatos
INSTRUCTIONS
Soak the beans the night before; rinse.
In a large pot, heat the oil. Saute the garlic and onions until soft. Add the stock, beans, carrots, celery, bay leaves, oregano and cayenne. Simmer, partially covered, until beans are soft. Mix in the tomatoes, salt soup to taste. Using a hand blender, partially puree the soup, but keep it chunky.
NOTES
judyjag
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (824g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 67 | ||
| Calories from Fat: 9 (13%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1g | 1 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 0.6g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 2850.8mg | 98 % | |
| Potassium 159.1mg | 4 % | |
| Total Carbohydrate 14.5g | 4 % | |
| Dietary Fiber 1.5g | 6 % | |
| Sugars, other 13g | ||
| Protein 0.7g | 1 % | |
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Powered by: USDA Nutrition Database 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. |
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Calories per serving: 67
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