Three Bean Soup
En Español (Spanish Version)

Nutrition Facts
Serving Size1/12 recipeCalories170Calories from Fat10Total Fat1 gSaturated Fat0 gCholesterol0 mgSodium530 mgTotal Carbohydrate34 gDietary Fiber9 gSugars6 gProteins9 gVitamin A45% DVVitamin C25% DVCalcium4% DVIron20% DV
Servings and Times
Servings12Preparation Time25 minutes
Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation
IngredientsMeasuresCanned, low sodium tomatoes, cut up1 can (28 ounces)Water3 cupsChili powder1 teaspoonKidney beans, drained1 can (15 ounces)Black eyed peas, drained1 can (15 ounces)Garbanzo beans, drained1 can (15 ounces)Whole kernel corn, drained1 can (15 ounces)Carrots, chopped1 cupMedium onion, chopped1Garlic, chopped1½ teaspoonTomato paste1 can (6 ounces)Dijon mustard1 tablespoonPepper1 teaspoonGround cumin1 teaspoonDried oregano1 teaspoonDried basil1 teaspoonZucchini, chopped1 cup
  • Directions
  • Combine all ingredients except the zucchini in a large pot.
  • Bring to a boil. Reduce heat and simmer, covered for 10 minutes.
  • Stir in zucchini and simmer, covered for 10 minutes more.



  • Diabetic Exchange
    Fruit: 0; Vegetables: 1; Meat: 0; Milk: 0; Fat: 0; Carbs: 2; Other: 0
    Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

    Source
    Produce for Better Health




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