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Vegetable Bean Soup Recipe
Jan 13, 2012 @ 4:42 PM
Posted by
Daily Value: 19%
Servings: 8
High-Fiber, Low-Fat
Dairy-Free
Posted by
Nutrition
Cal/Serving: 373Daily Value: 19%
Servings: 8
High-Fiber, Low-Fat
Dairy-Free
| Fat | 3g | 5% |
| Saturated | 1g | 4% |
| Carbs | 64g | 21% |
| Fiber | 20g | 81% |
| Sugars | 7g | 0% |
| Protein | 24g | 48% |
| Cholesterol | 6mg | 2% |
| Sodium | 771mg | 32% |
| Calcium | 134mg | 13% |
| Magnesium | 129mg | 32% |
| Potassium | 1596mg | 46% |
| Iron | 7mg | 38% |
| Zinc | 3mg | 17% |
| Vitamin A | 2759IU | 55% |
| Vitamin C | 21mg | 35% |
| Thiamin (B1) | 1mg | 34% |
| Riboflavin (B2) | 0mg | 21% |
| Niacin (B3) | 6mg | 28% |
| Vitamin B6 | 1mg | 32% |
| Folic Acid (B9) | 321µg | 80% |
| Vitamin E | 0mg | 2% |
| Vitamin K | 31µg | 38% |
| Fatty acids, total monounsaturated | 1g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
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Jane Bruce
Admittedly, it’s not the prettiest vegetable dish. But, I swear to you, it tastes and smells a lot better than it looks. I guess the dried red kidney bean was sort of an unfortunate choice (color-wise), so feel free to substitute another kind of dried bean for this soup if purplish-brown doesn’t do it for you.
INGREDIENTS
- 20 ounces dried red kidney beans
- 1 3/4 quarts chicken stock
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1/2 head savoy cabbage, cored and chopped
- 1 pound Yukon Gold potatoes
- Salt and cayenne, to taste
- Warm crusty bread, for serving
DIRECTIONS
Add the first 7 ingredients to an 8-quart stockpot and cover with a lid. Season with salt and cayenne, to taste. Cook over medium heat until the beans are tender, about 1 ½ hours. Remove from heat. Serve immediately with a side of warm crusty bread.
Recipe Details
Servings: 8Total time: 1 ½ hours
Special Designations: Vegan, Vegetarian, Healthy
