14-Bean Soup
Created by MimiMaine on January 30, 2012
- Servings: 6
- Prep Time: 25m
- Cook Time: 2h
- Recipe #4441
Ingredients
- 2 1/2 quarts water
- 1 pound mixed beans (usually about 14 different bean in one bag)
- 2 teaspoons salt
- 2 (10-ounce) cans chicken broth (I use College Inn)
- 1 cup chopped celery--diced
- 4 medium carrots--diced
- 2 large onions--chopped
- 1 (20-ounce) can tomatoes--chopped
- 1/2 teaspoon basil
- 1 tablespoon lemon juice
- 2 teaspoons parsley
- 5 chicken bouillon cubes
- 2 (6-ounce) cans V8 vegetable juice
- 1/2 cup raw rice
- 1 slice deli ham or deli turkey--cubed (have deli cut it 1 1/2" thick)
How to Make
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Step 1: Wash and sort beans and place the first four ingredients in a pot.
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Step 2: Bring to a boil, cover, and remove from heat; allow to stand for 1 hour; return to heat and bring to a boil.
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Step 3: Reduce heat and simmer till veggies are tender, adding water if necessary (if you add too much water you will need to add another bouillon cube--but be careful as they are salty).
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Step 4: Add the rest of the ingredient and simmer about 30 minutes.
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Step 5: Serve with bread and a green salad.
Nutritional Facts
- Serving Size: 1 (594.1 g)
- Calories 621.2
- Total Fat - 34.4 g
- Saturated Fat - 11.2 g
- Cholesterol - 380 mg
- Sodium - 2572 mg
- Total Carbohydrate - 25.7 g
- Dietary Fiber - 5.8 g
- Sugars - 9.1 g
- Protein - 55.1 g
- Calcium - 277.9 mg
- Iron - 4.2 mg
- Vitamin C - 61.2 mg
- Thiamin - 0.9 mg