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Robust Bean Soup Recipe

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Robust Bean Soup Recipe

Prep Time: Cook Time:

Ingredients

  • Black beans, raw | 0.50 cup
  • Beans, yellow, mature seeds, boiled, without salt | 0.50 cup
  • Raw sprouted kidney beans | 0.50 cup
  • Raw sprouted navy beans | 0.50 cup
  • Barley, hulled | 0.25 cup
  • Split peas raw | 0.25 cup
  • Drinking tap water | 12.00 cup 8 fl oz
  • Onions raw | 1.00 large
  • Carrots, raw | 3.00 large 7-1/4" to 8-/1/2" long
  • Celery, raw | 3.00 stalk, medium 7-1/2" - 8" long
  • Spices, bay leaf | 1.00 tsp, crumbled
  • Cayenne pepper | 0.50 tsp
  • Tomato juice, no salt | 3.50 cup
  • Fresh basil | 2.00 tbsp, chopped
Nutrition Facts (Per Serving)

Calories per serving: 97.40 mg

Fat per serving: 0.52 g

Saturated fat per serving: 0.12 g

Protein per serving: 5.45 g

Sodium per serving: 40.41 mg

Cholesterol per serving: 0.00 g

Instructions

  1. Wash dry beans and lentils thoroughly.
  2. Place in large bowl, cover with cold water, and soak. Place drained, rinsed beans and lentils with all ingredients except basil in an 8-quart saucepan.
  3. Bring to a boil over high heat. Reduce to simmer. Add basil leaves over before serving.

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