1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (375g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock 1 pinch dried herbs
Calories 212
Calories from Fat 11		(5%)
Amount Per Serving		%DV
	Total Fat 1.2g	1%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 663mg		27%
Potassium 818mg		23%
Total Carbohydrate 40.8g		13%
	Dietary Fiber 12.2g	48%
	Sugars 5.8g
Protein 11.6g		23%
detailed view... how is this calculated?

people who like this recipe also like:

Pinchos De Frutas (Fruit Brochettes)

By: WiGal

Tibetan Potato Curry

By: Elmotoo

Carrot Burgers

By: Sharon123

Mediterranean Rice

By: **Mandy**

Herb Cheese and Spinach Sauce With Pasta

By: cookiedog

Mixed Bean Soup

Recipe #242786 | 45 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: bigbadbrenda
Jul 27, 2007

I found this recipe while looking for something I could use beans. Serve with a loaf of warm crusty bread.

SERVES 4 (change servings and units)

Ingredients

1 garlic clove, crushed
1 onion, finely chopped
1 celery, sliced finely
1 carrot, diced finely
1 leek, sliced finely
14 ounces canned chopped tomatoes
14 ounces canned red kidney beans, drained and rinsed
14 ounces black-eyed peas, drained and rinsed
2 1/2 cups vegetable stock
1 pinch dried herbs
salt and pepper

Directions

1
Place all ingredients except the beans into a large pot.
2
Bring to boil and the simmer for 30 minutes, stirring occasionally until the vegetables are tender.
3
Add the beans and simmer for 5 minutes or until hot.
4
Serve with warm bread.
5
I have used fresh tomatoes as well when I had a lot of tomatoes from the garden that were ripe.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Hot and Spicy Artichoke Dip

Sweet Cornbread

Colorado Mel's Apple Cranberry Crisp

A Basque Custard (Natillas)

Cottage Cheese Quiche Lorraine

Browse similar recipes by category

Course > Soups
Main Ingredient > Vegetables
Preparation > Time to Make > < 60 mins
Preparation > Simple > Beginner Cook
Dietary > Vegetarian

Featured Reviews for This Recipe

From: JackieOhNo!

On Jun 17, 2009

This is a simply, tasty soup that is filling and satisfying. I agree, it is more like a stew, but I am sure you can add more stock to thin the consistency. I also sauteed the garlic, onion, celery, carrot and leek in some olive oil before adding the other ingredients. Since the recipe did not specify, I seasoned with herbs de provence. Made for ZWT5 by a Groovy GastroGnome.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: KristinV

On Jun 13, 2009

This is a lovely recipe so suitable for the cold weather we are having in my part of the World! Mine was more of a stew than a soup in the end which was just fine. I am annoyed with myself that I didn't bake a loaf of bread to go with it!! Thanks for a lovely recipe Brenda. Made for ZWT5 Zingo

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Sarah_Jayne

On Jun 9, 2009

An easy, tasty and healthy soup. You can't get much better than that. I sliced rather than diced because my hubby likes chunky soups. Other than that, I kept to the recipe and use oregano and basil as my herbs. That ended up making it a bit like a minestrone without the pasta. Made for the Zingo porition of ZWT5 for the Chow Hounds.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: katew

On Sep 15, 2007

Lovely winter soup - perfect comfort food for me !! I can never find blackeyed peas in Australia so used a tin of cannellini beans with a perfect result also threw in a tiny handful of angel hair pasta that needed to be used up - made for PAC 07 - thankyou to bigbadbrenda_Mama for posting this delish soup.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 7 reviews