Bean and Vegetable Soup Recipe

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Ingredients:

Serving

2 tbsp olive oil
1 (15 oz) can kidney beans
1 (15 oz) can black-eyed peas
2 (15 oz) cans navy beans
1 (10 3/4 oz) can condensed beef vegetable soup (optional)
1 (15 oz) can carrots
3 tsp italian seasoning
3 tbsp minced garlic
1 small head of cabbage, chopped
16 oz california medley frozen vegetables
1 onion, diced ( sauteed in olive oil)
32 oz salt free chicken broth

Directions:

Saute the onion in olive oil until transparent.
Add all to pot, bring to boil and simmer 1 hour. adjust liquid content as needed or to suit you, I didn;t add any extra. Made a nice thick soup.
Salt or pepper if/as desired after 1 hour simmer.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	177.7 Kcal (744 kJ)
Calories from fat	60.17 Kcal
		% Daily Value*
Total Fat	6.69g	10%
Cholesterol	0.28mg	0%
Sodium	370.89mg	15%
Potassium	380.6mg	8%
Total Carbs	25.5g	8%
Sugars	5.05g	20%
Dietary Fiber	6.19g	25%
Protein	4.4g	9%
Vitamin C	49.3mg	82%
Iron	0.5mg	3%
Calcium	78.1mg	8%

Amount Per 100 g
Calories	83.88 Kcal (351 kJ)
Calories from fat	28.4 Kcal
		% Daily Value*
Total Fat	3.16g	10%
Cholesterol	0.13mg	0%
Sodium	175.06mg	15%
Potassium	179.64mg	8%
Total Carbs	12.03g	8%
Sugars	2.38g	20%
Dietary Fiber	2.92g	25%
Protein	2.08g	9%
Vitamin C	23.3mg	82%
Iron	0.2mg	3%
Calcium	36.9mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3.3

Points
4

PointsPlus

Good Points

saturated fat free,
cholesterol free,
good source of fiber

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