Thirteen Bean Soup

Name: Thirteen Bean Soup
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Ingredients: 1 lb 13 bean soup mix (no seasoning); 1 c chopped onion; 1 cup chopped celery; 1 cup chopped carrots; 2 cloves garlic minced; 2 32 Oz containers of low sodium vegetable broth; 1 tsp dried thyme; 1 tsp smoked paprika; 1/2 tsp crushed red pepper; 1 bay leaf; 3 cups thinly sliced stemmed kale; 1 can 14.5 Oz no salt added diced tomatoes; Salt and pepper to taste; Chopped fresh parsley

1 step

Prep:30minCook:2h 30min

Updated at: Thu, 17 Aug 2023 02:29:37 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories201.8 kcal (10%)

Total Fat1.1 g (2%)

Carbs37.9 g (15%)

Sugars4.4 g (5%)

Protein11.5 g (23%)

Sodium201.7 mg (10%)

Fiber16.7 g (60%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1 lb13 bean soup mix

1 conion

1 cupcelery

1 cupcarrots

2 x 32 Ozlow sodium vegetable broth

containers

1 tspdried thyme

1 tspsmoked paprika

½ tspcrushed red pepper

1bay leaf

3 cupskale

thinly sliced, stemmed

1 x 14.5 Ozcan no salt added diced tomatoes

Instructions

Step 1

Rinse beans. Place in large bowl with water, soak overnight and drain In a large pot cook onion, celery, carrots and garlic over medium heat (5 min) stir occasionally. Add 1 tsp , so of water at a time to prevent sticking Add beans and spices, broth, and 2 cups of water Being to a boil and then simmer for 2 hours until beans tender. Cover halfway through. Stir in kale and tomatoes. Cool 5 min Remove bay leaf Serve