Oct 27, 2008

Bean Soup Recipe

Three Can Soup

A really easy recipe, and very healthy, low fat. I don't add any extra salt.

4 cups water

1/4 cup barley

2 carrots, sliced

2 parsnips, sliced

1 potato, cubed

1/2 cup (more or less) frozen mixed vegetables

1 can kidney beans, drained

1 can mushrooms, drained

8 oz. can tomato sauce

1 or 2 bouillon cubes

parsley, either fresh or dried

1 tablespoon of dried onions, or a small onion, chopped

dash of cumin

dash of Mrs. Dash seasoning


handful of macaroni, broken spaghetti, or noodles

Put ingredients except the pasta in a big pot and bring a boil. Lower the heat and simmer for about 30 minutes. Add more water, if necessary (soup will be thick). Throw in the pasta and cook about 15 minutes more. Serves 6. Nice reheated.

Hint, to cool down a pot of soup for refrigerating--add a few ice cubes.

1 comment:

jovaliquilts said...

Looks yummy! I'm always up for quick and nutritious soups. We had our first below-freezing night last night, so your timing is perfect!