Ingredients
- 3/4 cup dried pinto beans
- 3/4 cup dried kidney beans
- 3/4 cup dried great northern or navy beans
- 1/4 cup parsley flakes
- 1/2 cup onion
- 1 can (28 oz.) diced tomatoes
- 3 chopped carrots
Soup Mix Steps:
1. In a quart-sized clear jar, layer pinto beans, kidney beans, and white beans one at a time.
2. In a small bowl, mix together remaining ingredients. Seal seasonings in a small bag, place on top of the beans and securely close the jar.
Soup Steps:
1. In a large pot, combine dried beans and 6 to 8 cups water. Bring to a boil, cover and continue to boil for 5 minutes. Turn off heat and let beans soak about 2 hours.
2. Drain beans and return to the pot. Add 6 cups of water and the seasoning packet. Cook for about 1 to 1½ hours, or until beans are fork-tender.
3. Add diced tomatoes, carrots and celery. Simmer 30 minutes.
4. Add pasta, and cook to al dente, about 10 more minutes.
Per serving: Calories: 264; Total Fat: 1 g; Saturated Fat: 0 g; Total Carbohydrate: 52 g; Total Sugars: 6 g (Added, 0 g); Dietary Fiber: 9 g; Protein: 13 g; Sodium: 238 mg; Potassium: 672 mg; Calcium: 78 mg; Vitamin D: 0 mcg; Iron: 4 mg.
(tsp=teaspoon; oz=ounce; g=grams; mg=milligram(s); mcg=micrograms.)
Recipe adapted courtesy of Melissa Garcia, Consumer Queen, www.consumerqueen.com