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Bean and Vegetable Spring Soup Recipe

Looking for an easy Bean and Vegetable spring soup recipe? Learn how to make Bean and Vegetable spring soup using healthy ingredients.


Submitted by piedmontq1

Makes 16 servings



Warming simple soup. Freeze in portions.

Recipe Ingredients for Bean and Vegetable spring soup

375 grams dried borlotti beans
375 grams dried red kidney beans
200 grams dried chickpeas
4 large carrots
2 onions
3 cups celery
3 cups sweet corn
3 tsp salt
1 tsp black pepper
10 litres water

Recipe Directions for Bean and Vegetable spring soup

  1. Soak beans and chickpeas in water overnight

  2. Heat water in large pot on stove

  3. Add beans and chickpeas and bring to simmer for 20 minutes

  4. Strip sweet corn from cobs

  5. Chop all vegetables to equal sizes

  6. Add vegetables to pot and cook for further 30 minutes

  7. Season with salt and pepper

Categories

Beans, Soup, Simmer

Nutrition Facts
Serving Size 769.3g
Amount Per Serving
Calories
245
Calories from Fat
15
% Daily Value*
Total Fat
1.7g
3%
Saturated Fat
0.3g
2%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
499mg
21%
Potassium
962mg
27%
Total Carbohydrates
45.3g
15%
Dietary Fiber
13.4g
54%
Sugars
4.6g
Protein
14.5g
Vitamin A 63% Vitamin C 11%
Calcium 10% Iron 21%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
A
  Good points
  • Very low in saturated fat
  • No cholesterol
  • Very high in dietary fiber
  • High in manganese
  • High in magnesium
  • High in phosphorus
  • High in potassium
  • High in thiamin
  • Very high in vitamin A
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