Southwestern Three Bean Soup (miami Herald)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | 2, Main dish, Soups/stews, Vegetarian | 2 | Servings |
INGREDIENTS
| 1/2 | Onion, red diced | |
| 1 | Carrot, diced | |
| 2 | Parsnips, diced | |
| 1 1/4 | c | water |
| 1 | c | Kidney beans, drained |
| 1 | c | Chickpeas, drained |
| 1 | c | Baby limas, frozen |
| 4 | c | Peeled tomatoes, canned |
| 1 | c | Vegetable stock |
| 1 | t | Cumin, ground |
| 2 | t | Chili powder |
| Salt and pepper to taste |
INSTRUCTIONS
Place onion, carrot, parsnips, and 1/4 c water in a large saucepan. Saute 5 min. Add kidney beanns, chick peas, lima beans, stock, remaining water, cumin and chili powder. Break up tomatoes with a spoon or knife and bring to a simmer. Simmer 20 min. add salt and pepper to taste. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 356
Calories From Fat: 26
Total Fat: 3.1g
Cholesterol: 0mg
Sodium: 1447mg
Potassium: 1607mg
Carbohydrates: 71g
Fiber: 18.9g
Sugar: 15.5g
Protein: 17.3g