Basic Brown Bean Soup

Makes: 
9 servings, 1 cup each
Utensil: 
5 Qt./4.7 L Multi-Purpose Oil Core
Rate Recipe: 
Contributed By: 
Janet Potts, RD, LD

Ingredients

Recipe Description: 

Packed with protein and fiber, this simple soup recipe makes for a satisfying meal or tasty first course. Perfect alone or as the base for vegetables or meats that you may have on hand; for example carrots, broccoli, ham or spinach. Or freeze and use later.

1
pound
dry pinto beans, washed and soaked 6-8 hours in 6-8 cups (1.4-1.9 L) water
(454
g)
1
medium
onion, sliced, use Cone #4
3-4
cloves
garlic, minced
3
tablespoons
celery leaves, chopped
(23
g)
6
cups
water
(1.4
L)
1
teaspoon
salt
(5
mL)
14
teaspoon
black pepper
(1.25
mL)
Directions: 
  1. Drain and rinse beans. Set aside.
  2. Preheat electric roaster to 250°F/121°C. Sauté onions until they become translucent, approximately 3 - 4 minutes. Add garlic and sauté another 2 - 3 minutes.
  3. Stir in celery leaves, water, salt and pepper and add drained beans. Cover and reduce heat to 215°F/102°C.
  4. Simmer 1 12 hours or until beans are tender.
Nutritional Information per Serving
Calories: 
48
Total Fat: 
0g
Saturated Fat: 
0g
Cholesterol: 
0mg
Sodium: 
414mg
Total Carbs: 
9g
Dietary Fiber: 
3g
Sugar: 
0g
Protein: 
3g

Directions

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