Three Bean Soup
Nutrition Facts
Serving Size | 1/12 recipe |
Calories | 170 |
Calories from Fat | 10 |
Total Fat | 1 g |
Saturated Fat | 0 g |
Cholesterol | 0 mg |
Sodium | 530 mg |
Total Carbohydrate | 34 g |
Dietary Fiber | 9 g |
Sugars | 6 g |
Proteins | 9 g |
Vitamin A | 45% DV |
Vitamin C | 25% DV |
Calcium | 4% DV |
Iron | 20% DV |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Canned, low sodium tomatoes, cut up | 1 can (28 ounces) |
Water | 3 cups |
Chili powder | 1 teaspoon |
Kidney beans, drained | 1 can (15 ounces) |
Black eyed peas, drained | 1 can (15 ounces) |
Garbanzo beans, drained | 1 can (15 ounces) |
Whole kernel corn, drained | 1 can (15 ounces) |
Carrots, chopped | 1 cup |
Medium onion, chopped | 1 |
Garlic, chopped | 1½ teaspoon |
Tomato paste | 1 can (6 ounces) |
Dijon mustard | 1 tablespoon |
Pepper | 1 teaspoon |
Ground cumin | 1 teaspoon |
Dried oregano | 1 teaspoon |
Dried basil | 1 teaspoon |
Zucchini, chopped | 1 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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