Bean & Vegetable Soup
PREP TIME
10 minutes
COOK TIME
30 minutes to 45 minutes
INGREDIENTS
7
Serves: 4-6
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
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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!
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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 Vegetarian| This 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. | |
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