Nine Bean SoupEn Español (Spanish Version)
Serving Size1/12 recipeCalories
440Calories from Fat20Total Fat
2 gSaturated Fat0 gCholesterol
460 mgTotal Carbohydrate
81 gDietary Fiber24 gSugars4 gProteins
27 gVitamin A6% DVVitamin C15% DVCalcium15% DVIron40% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings12Preparation Time2 hours
Cups of Fruits and Vegetables Per Person: 1.5
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 tspDirectionsCombine 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.
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.