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Hearty Vegetable Bean Soup


3 carrots, peeled, chopped
2 large onions, peeled, chopped
4 celery stalks, cleaned and chopped
2 cups kidney beans, cooked
2 cups shelled beans, cooked
8 ounces of broccoli, chopped
5 cups beef stock or 5 cups of water and 1 beef bouillon cube
6 ounces tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon oregano
1/4 teaspoon marjoram
1/8 teaspoon pepper
1 bay leaf


Combine all ingredients in large pot. Simmer for one hour. Discard bay leaf.

Makes 11 cups.

Nutritional Tip:
Rinsing the canned beans under water will reduce some of the sodium.

Copyright 2002 Joan Salge Blake, MS, RD, LDN.

Nutrition Information Per 1 Cup Serving


Calories: 136
Fat: < 1 g
Saturated Fat: < 0.5 g
Cholesterol: 0 mg
Sodium: 625 mg