10 Bean Soup

Ingredients

  • 1 cup
  • 1 cup
  • ½ teaspoon
  • 2 -3
  • 1 medium
  • 3 cups
  • 1 cup
  • + 45 more ingredients
    • 1 cup
    • 2 -3
    • 2
    • 2
    • 2
    • 2
    • 1 medium
    • ½ teaspoon
    • 1 teaspoon
    • 1 teaspoon
    • 1 tablespoon
    • 1 tablespoon
    • 3 cups
    • 1 (14 ½ ounce) can
    • 2 (14 ½ ounce) cans
    • 2 (14 ½ ounce) cans
    • 2 cups
    • 2 cups
    • 1 (14 ½ ounce) can
    • onion, chopped
    • water
    • canola oil
    • fat-free low-sodium chicken broth
    • carrots, sliced
    • carrots, sliced
    • onion, chopped
    • pepper
    • pepper
    • salt
    • salt
    • canola oil
    • water
    • vegetable broth
    • vegetable broth
    • fat-free low-sodium chicken broth
    • 10 bean soup mix, dry
    • 10 bean soup mix, dry
    • frozen corn
    • frozen corn
    • frozen green bean
    • frozen green bean
    • garlic cloves, minced
    • garlic cloves, minced
    • celery ribs, sliced
    • celery ribs, sliced

1 Soak beans in water overnight. Drain the beans the next morning or afternoon. 2 In large soup pot saute onion, carrot, and celery in oil for about five minutes. Add garlic, salt, and pepper and saute another five minutes. 3 Add chicken broth, vegetable broth, diced tomatoes, water, and beans ...

View full recipe at SpringPad

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