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Veggie and Bean Soup (3rd Version) Recipe

Looking for an easy veggie and bean soup (3rd version) recipe? Learn how to make veggie and bean soup (3rd version) using healthy ingredients.


Submitted by erastrong

Makes 8 servings



veggie and bean soup. veggies can be substituted for whatever you have on hand. :)

Recipe Ingredients for veggie and bean soup (3rd version)

1/2 cup Crushed Tomatoes
3 medium raw Tomato Roma
20 pieces Carrots Baby Cut
3 tbsp chopped Onions
1 medium Sweetpotato
0.5 cup Chickpeas (Garbanzo Beans, Bengal Gram), Mature Seeds
0.5 cup Green Lentils
6 cup (8 fl oz) Water

Recipe Directions for veggie and bean soup (3rd version)

  1. Cook the chickpeas and lentils before hand (I avoid the canned version to save on sodium)

  2. Add everything to a large pot and heat to a rapid boil.

  3. Cover, lower head and simmer for 1-1.5 hrs, or whenever the potato is soft

  4. Season according to preference

Categories

Soup

Nutrition Facts
Serving Size 276.4g
Amount Per Serving
Calories
87
Calories from Fat
5
% Daily Value*
Total Fat
0.6g
1%
Trans Fat
0.0g
Sodium
62mg
3%
Potassium
283mg
8%
Total Carbohydrates
16.9g
6%
Dietary Fiber
3.9g
16%
Sugars
4.1g
Protein
4.4g
Vitamin A 84% Vitamin C 16%
Calcium 3% Iron 8%
* 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
86% confidence
A
  Good points
  • No saturated fat
  • High in dietary fiber
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • High in sugar
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