Appetizers / Soups / Salads

Julianns first of the season Veggie and Bean Soup is for Soup.

Julianns first of the season Veggie and Bean Soup takes 30 minutes to prepare.

Julianns first of the season Veggie and Bean Soup takes 150 minutes to cook.

Julianns first of the season Veggie and Bean Soup makes 8 servings.

The ingredients for Julianns first of the season Veggie and Bean Soup are:

Raw Carrot - 184 grams
Raw Yellow Bell Pepper -85 grams
White Onion (caramelized) 156 grams
Raw Potatoes - 255 gram
Low Sodium Chicken stock- 8 cups
Fresh Ginger -.5 tsp
Garlic clove- 2
Dried Black Beans - 284 grams
Ground Turkey - 454 grams
Cilantro - 5 tbsp ( or as needed)
Jerk spices - as needed
Salt - as needed
Pepper - as needed
Garnish with parmesan cheese and sour cream if desired

Here is how you make Julianns first of the season Veggie and Bean Soup:

-Soak black beans in water overnight-Season ground turkey with Jerk Rub ---Brown meat and set aside-Caramelize onions and set aside- Dice all vegetables to about 1/4" cubes. Basically all your vegetables need to be what I like to call soup size. Small enough that they fit on your spoon but not not so small that they disappear in the soup-Chop ginger in to fine slices. If you like chunck of ginger leave he slices a bit larger- Smash garlic slightly. Do not chop your garlic or smash it to much as you want the flavor to come alive in the soup-Combine all of the ingredients in to your crock pot and season with salt and pepper if necessary. Depending on your time available- both low or high heat are options. Typically about 5 hours on low and about 2 1/2 on high. You want to make sure your vegetables and beans are fully cooked and soft.- Once soup is ready portion into bowls and garnish with Parmesan cheese, sour cream and cilantro if desired.Serving Size: Makes approx. (8)1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user JULIANNS.

The nutritional information for Julianns first of the season Veggie and Bean Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 307.2

• Total Fat: 10.6 g
• Cholesterol: 65.1 mg
• Sodium: 414.5 mg
• Total Carbs: 26.3 g
• Dietary Fiber: 5.1 g
• Protein: 26.2 g

The dietary needs meet for Julianns first of the season Veggie and Bean Soup is Low Carb