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Three Bean Soup

June 10, 2008 - 7:30am
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Three Bean Soup

Nutrition Facts

Serving Size1/12 recipe
Calories from Fat10
Total Fat1 g
Saturated Fat0 g
Cholesterol0 mg
Sodium530 mg
Total Carbohydrate34 g
Dietary Fiber9 g
Sugars6 g
Proteins9 g
Vitamin A45% DV
Vitamin C25% DV
Calcium4% DV
Iron20% DV

Servings and Times

Preparation Time25 minutes

Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation

Canned, low sodium tomatoes, cut up1 can (28 ounces)
Water3 cups
Chili powder1 teaspoon
Kidney 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 cup
Medium onion, chopped1
Garlic, chopped1½ teaspoon
Tomato paste1 can (6 ounces)
Dijon mustard1 tablespoon
Pepper1 teaspoon
Ground cumin1 teaspoon
Dried oregano1 teaspoon
Dried basil1 teaspoon
Zucchini, chopped1 cup
  1. Directions
  2. Combine all ingredients except the zucchini in a large pot.
  3. Bring to a boil. Reduce heat and simmer, covered for 10 minutes.
  4. 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.

Produce for Better Health

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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