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Bean and Pea Soup Recipe
|Kidney beans||1⁄4 Cup (4 tbs)|
|Lima beans||1⁄4 Cup (4 tbs)|
|Yellow peas||1⁄4 Cup (4 tbs)|
|Chickpeas||1⁄4 Cup (4 tbs)|
|Onion||1 , chopped|
|Red pepper||1⁄2 Cup (8 tbs), chopped|
|Celery||1⁄4 Cup (4 tbs), chopped|
|Carrots||1⁄4 Cup (4 tbs), chopped|
|Parsley||1 1⁄2 Tablespoon, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Stock||4 1⁄2 Cup (72 tbs) (Beef, Chicken Or Vegetable)|
|Chopped peeled tomatoes||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1211 Calories from Fat 515
% Daily Value*
Total Fat 58 g89.8%
Saturated Fat 8.6 g43.1%
Trans Fat 0 g
Cholesterol 10.5 mg
Sodium 1751.6 mg73%
Total Carbohydrates 127 g42.2%
Dietary Fiber 38.6 g154.2%
Sugars 22.7 g
Protein 62 g124.2%
Vitamin A 215.8% Vitamin C 276.9%
Calcium 28.8% Iron 67.3%
*Based on a 2000 Calorie diet
Next day, cook in the water until they are tender and discard the liquid.
The chick peas will take longer to cook than the other legumes.
Heat the oil in a large saucepan and add the onion, pepper, celery, carrot, parsley and garlic.
Cook, stirring for 5 minutes or until the onion is soft.
Add the stock and simmer until the vegetables arc tender.
Add the beans and peas and all the remaining ingredients and simmer for 20 minutes.
Remove the bay leal before serving.