Nine Bean Soup
En Español (Spanish Version)

Nutrition Facts
Serving Size1/12 recipeCalories440Calories from Fat20Total Fat2 gSaturated Fat0 gCholesterol0 mgSodium460 mgTotal Carbohydrate81 gDietary Fiber24 gSugars4 gProteins27 gVitamin A6% DVVitamin C15% DVCalcium15% DVIron40% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times
Servings12Preparation Time2 hours
Cups of Fruits and Vegetables Per Person: 1.5

Ingredients and Preparation
IngredientsMeasuresBlack beans, dried1 cupRed beans, dried1 cupPinto beans, dried1 cupWhite beans, dried1 cupSplit green peas, dried1 cupNavy beans, dried1 cupGarbanzo beans, drained1 can (15.5 ounces)No-sodium black-eyed peas, drained1 can (15.5 ounces)Kidney beans, drained1 can (15.5 ounces)No sodium diced tomatoes1 can (14.5 ounces)Diced tomatoes with green chiles1 can (10 ounces)Large onion, chopped1Green onion, chopped1 cupGarlic cloves, crushed3 Salt½ tsp
  • Directions
  • Combine black beans, red beans, pinto beans, white beans, split green peas, and navy beans. Cover with water and soak overnight.
  • Drain beans and place in a large stockpot; cover with water.
  • Add navy beans, garbanzo beans, black-eyed peas, and kidney beans. Cover and bring to a boil.
  • Reduce heat and simmer for 1½ hours or until beans are tender.
  • Add tomatoes, tomatoes with green chiles, onion, green onion, garlic, and salt. Simmer for 30 minutes to blend flavors.



  • Diabetic Exchange
    Fruit: 0; Vegetables: 1; Meat: 1; Milk: 0; Fat: 0; Carbs: 4; 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.




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