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Garden Bean Soup Recipe

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This recipe for Garden Bean Soup is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 oz Olive Oil Blend
16 oz Onion, small dice
16 oz Carrot, small dice
16 oz Green or Suntan Bell Pepper, small dice
16 oz Sweet Corn Kernels, frozen
8 ea Garlic Cloves, minced fine
32 oz Canned diced or crushed Tomato
2 Qt Water
1 oz Low Sodium Vegetable Base
2 ea Bay Leaves
16 oz Kidney Beans, canned or cooked, rinsed and drained
16 oz Black Beans, cannned or cooekd, rinsed and drained
16 oz White Beans, canned or cooked, rinsed and drained
2 tsp Ground Cumin
2 tsp Ground Chili Powder
2 tsp Salt
2 tsp Ground Black Pepper
1 Cup Fresh Cilantro, washed and chopped
2 ea Scallions, washed and chopped
Directions:
Directions:
"1. Heat oil over medium in large stockpot. Add onion, carrot, bell pepper, corn and garlic. Sauté vegetable mixture until tender and fragrant. Add tomato and water, bring to a simmer. Add vegetable base and stir until dispersed. Add bay leaves. Return to simmer.
2. Add kidney, black and white beans along with cumin, chili powder, salt and ground black pepper. Simmer 10-20 minutes. Remove from heat; stir in cilantro and scallions."
Number Of Servings:
Number Of Servings:
24

 

 

 

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