Bean & Vegetable Soup
Ingredients
- 2-3 cups2-3 cups2-3 cups Cannellini Beans (canned), cooked (or navy or pinto beans)
- 2/3 cup2/3 cup2/3 cup White Potatoes, diced (see notes)
- 2/3 cup2/3 cup2/3 cup Carrots, diced (see notes)
- 2/3 cup2/3 cup2/3 cup Onion, diced (see notes)
- 8.5 oz8.5 oz8.5 oz Latin Inspired Flavor Starter Sauce - Mesa de Vida, (or Creole, Mediterranean, or Moroccan Starter Sauce)
- 4-6 cups4-6 cups4-6 cups Vegetable Broth, (or your favorite broth)
- Salt, to taste/health needs
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add all ingredients to a skillet. Bring to a simmer, cover, lower the heat to low & cook for 30-45 minutes, or until protein is fully cooked and tender.
- Serve over rice, pasta, couscous, quinoa, mashed potatoes, or with your favorite bread or tortillas on the side.
Notes
Feel free to replace with any veggies you have on hand or prefer!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Entrées Gluten Free Grain Free Nut Free Pescetarian Plant Based Shellfish Free Soups Sugar Free Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 135 |
Fat: | 0 g |
Carbohydrates: | 26 g |
Protein: | 9 g |
Cholesterol: | 0 g |
Sodium: | 988 mg |
Fiber: | 6 g |
Sugars: | 8 g |
Calculated for total recipe. |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.