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Recipe
Hearty Vegetable Bean Soup Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1977g | |
| Calories 614 | |
| Calories from Fat 159 | 26% |
| Total Fat 17.66g | 22% |
| Saturated Fat 4.76g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 161mg | 54% |
| Sodium 6465mg | 269% |
| Potassium 1846mg | 53% |
| Total Carbs 58.31g | 16% |
| Dietary Fiber 21.9g | 73% |
| Sugars 15.29g | 10% |
| Protein 54.31g | 87% |
Ingredients Convert Measures
- 2 c. Bean Soup Mix
- 4 c. water
- 1/2 pound ham, diced
- 1 c. minced onion
- 2 cloves garlic, crushed
- 1 can (2 pound 3 ounce.) Italian plum tomatoes
- 2 cans (13 3/4 ounce. each) beef broth
- 1 1/2 c. diced celery
- 1 1/2 tbsp. leaf basil, crumbled
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Pick over soup mix, wash. Combine with the water in a kettle or possibly Dutch oven. Let stand overnight.
- Prepare soup: Brown diced ham, onion and garlic in medium size skillet. Add in to soup mix and soaking liquid. Add in tomatoes, broth, celery, basil, bay leaves, salt and peppers. Stir to mix well. Bring to boil, lower heat, simmer 2 hrs or possibly till beans are tender.
