Try this Vegetable-Bean Soup recipe, or contribute your own.
Suggest a better descriptionRecipe by: McDougall Place beans in pot with 2 quarts of water. Bring to boil, remove from heat and let rest 1 hour. Then add chopped onion, garlic, and simmer for 1 1/2 hours. Chop potatoes in large chunks; do not peel. Slice carrots 1/2 inch and zucchini 1 inch thick, scrub them, do not peel. Slice leeks and cut beans into 1 inch pieces. Add to soup pot along with seasonings. Simmer for 1 hour longer. Thinly slice cabbage and add to soup along with rice or spaghetti. Simmer another 20 minutes. Add more water if too thick. Add tomato wedges for the last 10 minutes, just before serving. HELPFUL HINTS: Kidney beans make a good rich broth, but any kind of bean also may be used. Soup freezes well, so make a large batch when you have time and freeze half for use on a budy day. Try using some chopped spinach, instead of the cabbage. By changing the vegetables and beans used, the soup can be different each time you make it. It is a meal in itself. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 29 | ||
Calories from Fat: 2 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.1mg | 0 % | |
Potassium 120.6mg | 3 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 4.9g | ||
Protein 1g | 1 % | |
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. |
Calories per serving: 29
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