Bean Vegetable Soup Recipe
Servings: 6
Ingredients
- 1 1/2 c. Kidney beans, cooked
- 10 c. ,water
- 2 Tbsp. Vegetable oil
- 1 c. Onion, minced
- 2 c. Any available fresh veggies
- 2 c. Canned crushed tomatoes Salt, pepper, seasonings to taste
- 2 c. Pasta, cooked
Directions
- In a saucepan, combine cooked beans, water, oil, onion, vegetables, tomatoes and seasonings. Bring to a boil. Reduce heat and simmer for 55 min or possibly till vegetables are tender. Add in cooked pasta and heat through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 647g | |
| Recipe makes 6 servings | |
| Calories 410 | |
| Calories from Fat 54 | 13% |
| Total Fat 6.17g | 8% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 429mg | 18% |
| Potassium 548mg | 16% |
| Total Carbs 73.84g | 20% |
| Dietary Fiber 6.6g | 22% |
| Sugars 7.19g | 5% |
| Protein 14.5g | 23% |
