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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
The onions and garlic may be GERD triggers, but they are small amounts per serving and are cooked for an extended period of time so they may be safe for some.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce is gluten-free. Serve with gluten-free roll.

 

"A first rate soup is better than a second rate painting." -Abraham Maslow, Philosopher

The refrigerator light goes on...

This basic six bean mixture is great for so many recipes. Simply purchase a pound of each bean next time you're at the store and mix them together. This is one of the best basic pantry meal ingredients you can keep on hand.

This recipe also works great using a Crock-Pot. Put all the ingredients in the pot, set on "High" and cook for about 6 hours. Stir occasionally if you can.


 

Pantry Meals: Six Bean Soup

Servings: 6 | Serving size: 1 1/2 cups

Cooking Time: 240 Minutes

This recipe can easily be multiplied, makes great leftovers, and freezes well. This recipe also requires making the Basic Six Bean Mixture.

Serve with a 2 ounce whole wheat or gluten-free roll and Roasted Eggplant Salad or Jicama Salad or Cole Slaw or Healthy Caesar Salad or Zucchini Salad

Six Bean Soup recipe from Dr. Gourmet

Ingredients

  • 2 1/2 cups Basic Six Bean Mixture
  • 1/2 10 ounce package frozen diced onions
  • 1 clove garlic (peeled)
  • 2 bay leaves
  • 1/2 tsp dried rosemary
  • 2 tsp dried sage
  • 1 tsp dried thyme
  • 1 tsp salt
  • fresh ground black pepper to taste
  • 2 cups low sodium chicken or vegetable broth
  • 8 cups water
  • 1 tsp Worcestershire sauce

Place the 2 1/2 cups of bean mixture in a medium pot with the onions, garlic, bay leaves, rosemary, sage, thyme, salt, pepper, chicken stock, water and Worcestershire sauce.

Cook over medium-high heat until the soup begins to boil, then reduce the heat to low. Simmer soup for 4 hours, stirring occasionally.

Nutrition Facts

Serving size: 1 1/2 cups

Servings: 6

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Amount Per Serving

Calories 283 Calories from Fat 12
% Daily Value
Total Fat 1g 2%
    Saturated Fat 0g 0%
    Monounsaturated Fat 0g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 432mg 18%
Total Carbohydrates 50g 17%
    Dietary Fiber 17g 68%
    Sugars 4g
Protein 19g
Vitamin A 1% Vitamin C 9%
Calcium 10% Iron 28%
Vitamin K 13 mcg Potassium 1070 mg
Magnesium 119 mg