Holiday Bean Soup 2

Adapted from Mommy Logan's Holiday Bean Soup

• 3 cups dried beans
• 1 tbs Vegetarian Beef Style Instant Broth and Seasoning (optional)
• 2 tbs extra virgin olive oil
• 1 lg onion, chopped
• 2 lg carrots, chopped
• 1 stalk celery, chopped
• 1 lg can tomatoes (about 3 cups)
• 1 qt water
• 1 qt vegetable broth (I like Imagine's Organic Vegetable Broth)
• 6 cloves garlic, minced
• salt and pepper to taste

Wash dry beans thoroughly. Place in a large kettle and cover with water. Add salt and soak overnight and in the morning drain and rinse. Alternatively, in the morning put dry beans in a slow cooker with salt and several bay leaves cook on low until ready to prepare supper. Saute onion, carrots and celery for a couple of minutes. Add to bean mixture and add remaining ingredients. Bring to boil and simmer slowly for 2 1/2 to 3 hrs.

Serve with fresh bread, green salad and enjoy!

Nutritional Information

Servings Per Recipe: 10

This nutritional information assumes the following dry bean mix: 1/2 cup pinto beans, 1/4 cup mung beans, 1/4 cup red lentils, 1/4 cup kidney beans, 1/4 cup pearled barley, 1/4 cup soybeans, 1/4 cup pink beans, 1/4 cup navy beans, 1/4 cup black turtle beans, 1/4 cup split peas, 1/4 cup lentils.

22% of calories from protein
63% of calories from carbs
14% of calories from fat

Calories	274.51
Total Fat	4.46 g
Saturated Fat	0.65 g
Polyunsaturated Fat	1.01g
Monounsaturated Fat	2.49 g
Omega-3	0.09 g
Omega-6	0.17 g
Cholesterol	0.00
Sodium	555.20 mg
Potassium	794.63 mg
Total Carbohydrate	44.16 g
Dietary Fiber	12.10 g
Sugars	6.93 g
Protein	15.35 g
Vitamin A	55 %
Vitamin C	28 %
Calcium	10 %
Iron	25 %
Vitamin D	0 %
Vitamin E	0 %
Vitamin K	11 %
Thiamin	28 %
Riboflavin	9 %
Niacin	7 %
Vitamin B6	14 %
Folate	57 %
Vitamin B12	0 %
Biotin	0 %
Pantothenic Acid	7 %
Phosphorus	24 %
Iodine	0 %
Magnesium	23 %
Zinc	11 %
Selenium	12 %
Copper	25 %
Manganese	40 %
Chromium	0 %
Molybdenum	0 %
Chloride	0 %