Vegan Bean Soup
330 people added this to their Recipe Box
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 328 |
| pro | 15 g |
| total fat | 6 g |
| sat. fat | trace |
| carb | 53 g |
| fibre | 10 g |
| chol | 0 mg |
| sodium | 1484 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 11% |
| vit A | 51% |
| vit C | 37% |
| folate | 30% |
Suggested Recipes
-
1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 each carrot and stalk celery, chopped
1/2 tsp (2 mL) each dried thyme and pepper
6 cups (1.5 L) vegetable stock
1 cup (250 mL) fusilli pasta
1 can (19 oz/540 mL) mixed beans, drained and rinsed
1 cup (250 mL) each chopped broccoli and frozen peas
Preparation:
In saucepan, heat oil over medium heat; cook onion, garlic, carrot, celery, thyme and pepper, stirring occasionally, until vegetables are softened, 5 minutes.
Add stock, pasta and beans; bring to boil. Reduce heat and simmer until pasta is tender but firm, 10 minutes. Add broccoli and peas; cook until tender, 4 minutes.
Source
Canadian Living Magazine: February 2003
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »