Appetizers / Soups / Salads

Beans and Beet Soup takes 30 minutes to prepare.

Beans and Beet Soup takes 45 minutes to cook.

Beans and Beet Soup makes 12 servings.

The ingredients for Beans and Beet Soup are:

540 gram(s) Bush's Best Cannellini Beans - White Kidney Beans (1/2 cup, 130 grams, 3.5 servings per container)
2.3 cup Black Beans - canned - Kroger
5 beet (2" dia) Beets, fresh
4 small (5-1/2" long) Carrots, raw
4 stalk, medium (7-1/2" - 8" lon Celery, raw
3 cup, chopped Onions, raw
3 clove Garlic
1 cup slices Parsnips
5 cup, chopped Cabbage, red, fresh
4 tbsp Olive Oil
0.5 cup Miso
1 tbsp Rosemary, dried
1 tbsp Cumin seed
1 tbsp Salt
1 tbsp Pepper, black

Here is how you make Beans and Beet Soup:

Soften the onion, celery and garlic in olive oil. Add carrots, beets and parsnips. Add spices, miso, cabbage and enough water to cover. Add beans. Boil. Serve with plain greek yogurt or sour cream to garnish. Serving Size: makes a very large potNumber of Servings: 12Recipe submitted by SparkPeople user QUESTHIKER.

The nutritional information for Beans and Beet Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 180.4

• Total Fat: 5.4 g
• Cholesterol: 0.0 mg
• Sodium: 900.9 mg
• Total Carbs: 28.9 g
• Dietary Fiber: 8.7 g
• Protein: 7.3 g