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Mixed Vegetable and Bean Soup Recipe

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Mixed Vegetable and Bean Soup Recipe

Prep Time: Cook Time:

Ingredients

  • Carrots, raw | 1.00 medium
  • Potato, flesh and skin, raw | 1.00 Potato medium 2-1/4" to 3-1/4" dia
  • Garlic, raw | 2.00 Tbsp
  • Onions raw | 1.00 medium 2-1/2" dia
  • Olive oil | 1.00 tablespoon
  • Spices, cumin seed | 2.00 tsp powdered
  • Celery, raw | 2.00 stalk, medium 7-1/2" - 8" long
  • Zucchini squash, with skin, raw | 1.00 large
  • Beans, snap, green, raw | 0.25 lb
  • Lima beans canned | 2.00 cup
  • Crushed tomatoes | 14.00 oz
  • Spices, pepper, black | 1.00 dash
  • Cheddar cheese | 2.00 oz
Nutrition Facts (Per Serving)

Calories per serving: 303.67 mg

Fat per serving: 9.37 g

Saturated fat per serving: 3.70 g

Protein per serving: 14.56 g

Sodium per serving: 663.22 mg

Cholesterol per serving: 14.88 g

Instructions

  1. Cut carrot and potato into cubes, crush the garlic.
  2. Chop the onion, zucchini and celery finely and cut beans into 1-inch pieces.
  3. Take a large heavy-based saucepan.
  4. Heat oil in it then put onion, carrot, cumin seed, garlic and potato.
  5. Cook for 5 minutes, stirring occasionally.
  6. Now pour vegetable soup along with zucchini and celery. Heat until it starts to boil.
  7. Then cover with lid and let simmer for 10 minutes on low flame.
  8. Stir in the green beans, tomatoes, and lima beans, season to taste. Let simmer for 5 minutes.
  9. Pour in serving bowls and scatter cheddar cheese over the surface and serve!
  10. Serve at once.

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