Appetizers / Soups / Salads

3 Bean Vegetable Soup is for Soup.

3 Bean Vegetable Soup takes 40 minutes to prepare.

3 Bean Vegetable Soup takes 120 minutes to cook.

3 Bean Vegetable Soup makes 36 servings.

The ingredients for 3 Bean Vegetable Soup are:

3-4 tbs olive oil
3 large onions - diced
4 large carrots - diced
4 celery stalks - diced
2 red bell peppers - diced
3 cloves garlic - minced
2 teaspoons grated fresh ginger

3 medium zucchini - chopped into 1 inch slices
1 cans of blacks beans - 15 oz - drained - rinsed
1 cans of red kidney beans - 15 oz - drained - rinsed
1 cans of chickpeas/Garbanzo Beans - 15 oz - drained - rinsed
1 cans of seasoned diced tomatoes

1 large full bunch of fresh italian parsley - chopped
1 medium full bunch of fresh cilantro - chopped
1 large package of pre-washed and cut fresh kale - chopped
1 large package of pre-washed spinach - chopped

1 package of Chili Seasoning
1 teaspoon salt
1 tsp cumin
1 tsp black pepper
1 can or homemade vegetable/chicken stock - 32 oz
and enough water to fill pot 3 inches from top

Here is how you make 3 Bean Vegetable Soup:

Place a 12 to 16 quart stock pot on medium high heatadd olive oil once hot add onions - sweat onions stirring occasionallypinch of saltafter 3 to 5 min add carrots and celery.after about 8 min then add garlic and gingerlet mixture continue to cook 5 min.add the zucchini, all the beans, tomatoes, parsley, cilantro, kale, spinachadding chili seasoning, cumin and black pepper.Then the stock and waterBring to a boil and then reduce to simmer until vegetables are tender and to your liking.Serving Size: 32 1 cup servingsNumber of Servings: 36Recipe submitted by SparkPeople user SUNSETVISTA.

The nutritional information for 3 Bean Vegetable Soup is:

• Servings Per Recipe: 36
• Amount Per Serving
• Calories: 89.9

• Total Fat: 2.3 g
• Cholesterol: 0.8 mg
• Sodium: 290.6 mg
• Total Carbs: 14.1 g
• Dietary Fiber: 4.0 g
• Protein: 4.1 g

The dietary needs meet for 3 Bean Vegetable Soup is Low Fat