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Quick Bean Soup

Veggie.Lover's picture
Ingredients
  Tightly packed chopped fresh kale 6 Cup (96 tbs)
  Chopped onion 1 Cup (16 tbs)
  Canned red kidney beans 48 Ounce (3 Cans, 16 Ounce Each, Undrained)
  Canned no salt added whole tomatoes 29 Ounce, chopped (2 Cans, 14 1/2 Ounce Each, Undrained)
  Canned garbanzo beans 15 Ounce (1 Can, Undrained)
  Water 1 Cup (16 tbs)
  Canned vegetable broth/Chicken broth 3⁄4 Cup (12 tbs) (Undiluted)
  Garlic powder 1 Teaspoon
  Onion powder 1 Teaspoon
Directions

Combine all ingredients in a large Dutch oven; bring to a boil.
Cover, reduce heat, and simmer 1 hour.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Restriction: 
Vegetarian
Interest: 
Healthy

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Your rating: None
4.1
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2355 Calories from Fat 167

% Daily Value*

Total Fat 19 g29.5%

Saturated Fat 2.5 g12.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5758.5 mg239.9%

Total Carbohydrates 479 g159.6%

Dietary Fiber 128.9 g515.4%

Sugars 61.4 g

Protein 152 g303.3%

Vitamin A 4467.9% Vitamin C 2998.3%

Calcium 293.5% Iron 266.7%

*Based on a 2000 Calorie diet

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Quick Bean Soup Recipe