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–+ servings
Vegetarian 13 bean soup with all purpose seasoning

VEGETARIAN BEAN SOUP WITH ALL PURPOSE SEASONING

Michelle Sam
Vegetarian bean soup with kale, corn, carrots and onion. SO easy!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Soaking 12 hours
Total Time 13 hours 15 minutes
Course Main Course, Soup
Cuisine American
Servings 4
Calories 349 kcal

Equipment

  • 1 Instan pot optional

Ingredients
 
 

Instructions
 

  • Soak the bean mix overnight in water.
    180 grams bean soup mix
  • Discard and replenish cloudy, bubbly water every few hours.
  • Medium dice the onion.
    1 medium onion
  • Medium dice the carrots about 3/4" (2 cm) cubes .
    200 grams carrots
  • In a medium stock pot, heat the olive oil over medium heat.
    2 Tbsp olive oil
  • Saute the onions until translucent.
    1 medium onion
  • Saute the carrots.
    200 grams carrots
  • Drain and add rehydrated beans.
  • Add Sammy Wong's all purpose seasoning.
    2½ Tbsp Sammy Wong's all-purpose seasoning
  • Add canned diced tomatoes.
    411 grams can diced tomatoes
  • Add water.
    4 cups water
  • Bring to a boil.
  • Reduce to a simmer and simmer for 45 minutes -1 hour
  • Slice kale along the stem and then cut into ½' (1 cm) strips.
    200 grams kale
  • After 1 hour, add kale and frozen corn.
    1 cup frozen corn
  • Boil for an additional 10 minutes until kale is tender.
  • Garnish with sprigs of greenery like parsley, basil or cilantro and serve.

Video

Nutrition

Serving: 4gCalories: 349kcalCarbohydrates: 58gProtein: 16gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 232mgPotassium: 1366mgFiber: 17gSugar: 10gVitamin A: 13679IUVitamin C: 67mgCalcium: 397mgIron: 9mgNet Carbohydrates: 41g
Keyword soup, Vegetarian, vegetarian soup
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