Vegetarian

Pantry Soup is for Soup.

Pantry Soup takes 15 minutes to prepare.

Pantry Soup takes 480 minutes to cook.

Pantry Soup makes 8 servings.

The ingredients for Pantry Soup are:

3 cans, Diced Tomatoes
1 Can Pinto Beans
1 Can Lima Beans
1 Can Dark Red Kidney Beans
1 Can Light Red Kidney Beans
1 Can Black Eye Peas
2 Cups Vegetable Broth, 2 Extra Cups for Potatoes
3-4 Cups of Fingerling, Red or Heirloom Potatoes, Cubed
Italian spices to taste (garlic, parsley, cilantro, basil, sun-dried tomatoes, bell peppers, crushed red pepper, seeds of all kinds)

Here is how you make Pantry Soup:

In a crock pot, empty all diced tomato cans. Drain all beans/peas and rinse. Add the beans/peas to the crock pot. Add the vegetable broth and all the spices you desire. You can add the potatoes now or, to make sure the beans soak up the flavor first, about an hour before you are ready to serve, cut up the potatoes into a microwave safe bowl and add two cups of vegetable broth. Microwave for 10-12 minutes, until soft and coated. Add to the soup. Serving Size: 8 1-1.5 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user NOVAKJ1.

The nutritional information for Pantry Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 345.8

• Total Fat: 1.5 g
• Cholesterol: 1.0 mg
• Sodium: 1,472.0 mg
• Total Carbs: 73.1 g
• Dietary Fiber: 15.3 g
• Protein: 15.9 g

The dietary needs meet for Pantry Soup is Vegetarian