6 Bean Soup
The soup was delicious and easy to make. Ideal for cold winter days.
Yield
6 servingsPrep
15 minCook
4 hrsReady
4 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
baby lima beans
|
* |
| ¼ | cup |
white beans
|
|
| ¼ | cup |
black beans
|
|
| ¼ | cup |
chickpeas (garbanzo beans)
|
|
| ¼ | cup |
pink beans
|
* |
| ¼ | cup |
red kidney beans
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
celery
chopped |
|
| 1 | cup |
carrots
chopped |
|
| ½ | cup |
green bell peppers
chopped |
|
| ½ | cup |
parsley leaves
dried, minced |
|
| 1 |
garlic cloves
crushed, minced |
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 2 | envelopes |
chicken noodle soup mix
|
* |
| ½ |
bay leaves
crumbled |
*
|
|
| ½ | teaspoon |
herbs
fine |
* |
| 1 | cup |
tomatoes
chopped |
|
|
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
baby lima beans
|
* |
| 59 | ml |
white beans
|
|
| 59 | ml |
black beans
|
|
| 59 | ml |
chickpeas (garbanzo beans)
|
|
| 59 | ml |
pink beans
|
* |
| 59 | ml |
red kidney beans
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
celery
chopped |
|
| 237 | ml |
carrots
chopped |
|
| 118 | ml |
green bell peppers
chopped |
|
| 118 | ml |
parsley leaves
dried, minced |
|
| 1 | each |
garlic cloves
crushed, minced |
|
| 3E+1 | ml |
butter
or margarine |
|
| 2 | envelopes |
chicken noodle soup mix
|
* |
| 0.5 | each |
bay leaves
crumbled |
*
|
| 2.5 | ml |
herbs
fine |
* |
| 237 | ml |
tomatoes
chopped |
|
| 1 | x |
Parmesan cheese
grated |
*
|
Directions
Soak beans.
Drain beans.
Cook onion, celery, carrot, green pepper, parsley and garlic in butter until soft.
Combine cooked vegetables with soup mix, 2 quarts water, bay leaf, fines herbs and soaked beans.
Simmer, covered, about 1 hour to desired tenderness.
Add tomato. Serve hot, sprinkled with cheese.
