Soups

Mixed Bean Soup

18

There is nothing like a hearty bowl of soup on a cold winter’s day! I just love soup so much and eat it many times during the winter. Originally this soup was going to be Split Pea but I didn’t have enough peas, so I decided to make a Mixed Bean Soup. You can basically add any type of dried beans that you want. I used split peas, barley and great northern beans. I also used chicken stock but you can most certainly use vegetable stock to keep it vegetarian. This soup freezes very well and serves

4
2 quarts chicken or vegetable stock
2 cups of assorted dried beans (split peas, barley, great northern beans, etc)
1 tbsp. vegetable oil
3 carrots, chopped
3 celery stalks, chopped
1 large onion, chopped
3 cloves of garlic, minced
¼ tsp. dried thyme
3 pieces of cooked turkey bacon, crumbled (if using)
salt and pepper to taste
In a large non stick Dutch oven heat the oil over medium low heat and when hot add the carrots, celery and onions and cook until they start to soften up. About 8-10 minutes, stirring occasionally. Add the...
See the full directions on my site
Nutritions

Calories
1235

Sodium
2251mg
93% DV

Fat
67g
103% DV

Protein
114g
229% DV

Carbs
34g
11% DV

Fiber
11g
46% DV

Delicious 3-Bean Spanish Vegan Paella

398

Are you ready for the most incredible yet simplest paella ever? This Delicious 3-Bean Spanish Vegan Paella is just that. Loaded with flavors, super easy to make and comes together in under 40 minutes.

2
  1. Heat a paella pan with a medium-high heat and add in a 1/4 cup extra virgin olive oil
  2. After 1 minute season the olive oil with sea salt and add in the green beans, mix with the olive oil,...
    See the full directions on my site
Loading more delicious recipes

Recipe of the Day

Subscribe to newsletter

My Recipe Magic © 2018 Recipe Magic, LLC.