Appetizers / Soups / Salads

Saturday bean soup is for Dinner.

Saturday bean soup takes 30 minutes to prepare.

Saturday bean soup takes 120 minutes to cook.

Saturday bean soup makes 8 servings.

The ingredients for Saturday bean soup are:

* Beans, red kidney, 1/3 cup dry
* Chickpeas (garbanzo beans), 1/3 cup dry
* Beans, black, 1/3 cup dry
* Beans, great northern, 1/3 cup dry
* Lentils, 1/3 cup
* better than bullion, chicken, 6 tsp
* hunt's diced tomatoes, 1 can (14.5 oz)
* Swanson Chicken Broth 99% Fat Free, 2 cans (14 oz each)
* Onions, raw, 1 large, chopped
* Garlic, 5 clove, chopped
* Celery, raw, 1/3 stalk, medium (7-1/2" - 8" long) with leaves
1/2 tbsp extra virgin olive oil
1/3 c frozen peas
* Water, tap, 6 cup
* Millet, 4 tsp
* Barley, pearled, raw, 4 tsp
* *Ancient Harvest Traditional Whole Grain Quinoa, 8 tsp

Here is how you make Saturday bean soup:

Using pressure cooker, prepare all dried beans accept the lentils. While they are cooking saute the onion, garlic and celery in 1/2 tbsp of olive oil. Strain beans, place back in pressure cooker and add the sauteed vegetables, diced tomatoes, peas and chicken broth. simmer for about 30 minutes. Mix water and bullion, then add it to the pot. Add remaining ingredients place a lid on pot, bring to a boil, then turn to simmer. Simmer about 1/2 hour or until grains are fully cooked. Makes 8, 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user SPIRITLEDWOMAN1.

The nutritional information for Saturday bean soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 124.8

• Total Fat: 2.1 g
• Cholesterol: 0.0 mg
• Sodium: 1,294.4 mg
• Total Carbs: 24.0 g
• Dietary Fiber: 5.7 g
• Protein: 5.8 g