Vegetarian

Veggetable Soup with a Bean Base is for Soup.

Veggetable Soup with a Bean Base takes 30 minutes to prepare.

Veggetable Soup with a Bean Base takes 90 minutes to cook.

Veggetable Soup with a Bean Base makes 12 servings.

The ingredients for Veggetable Soup with a Bean Base are:

5 c. cooked pinto beans, drained
4 c. bean liquid or water
10 tsp. better than boullion chicken base
12 c. normandy style veggetables (or whatever blend you like - this blend includes brocolli, cauliflower, and carrots)
About 1-2 T. any herbs you fancy (I used Mural of Flavor)

Here is how you make Veggetable Soup with a Bean Base:

I soak my own beans: Soak beans overnight. Freeze soaked beans to reduce cooking time. Thaw. Rinse thoroughly to reduce gas issues. Add plenty of water and bring to a boil. Skim foamy stuff off top of water. Reduce heat. Simmer about 40-60 minutes or until tender.Thaw veggies. Drain beans. Reserve liquid if you cooked your own (don't use liquid from canned beans). Measure out about 5 c. beans, you can freeze any extra. Add water to bring liquid to 4 c. and add boullion. Puree the beans and veggies throughly, using the bean liquid if your machine requires it. Stir all together. Heat. Add herbs just before serving. You can also skip the veggies and just puree the beans with the liquid to get a soup base you can add whatever you like to. Number of Servings: 12Recipe submitted by SparkPeople user DAVEBEKKI.

The nutritional information for Veggetable Soup with a Bean Base is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 151.5

• Total Fat: 0.8 g
• Cholesterol: 0.0 mg
• Sodium: 822.6 mg
• Total Carbs: 27.0 g
• Dietary Fiber: 9.9 g
• Protein: 9.2 g

The dietary needs meet for Veggetable Soup with a Bean Base is Vegan