Nine Bean Soup

Nutrition Facts

Serving Size 1/12 recipe
Calories 440
Calories from Fat 20
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 460 mg
Total Carbohydrate 81 g
Dietary Fiber 24 g
Sugars 4 g
Proteins 27 g
Vitamin A 6% DV
Vitamin C 15% DV
Calcium 15% DV
Iron 40% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings 12
Preparation Time 2 hours

Cups of Fruits and Vegetables Per Person: 1.5

Ingredients and Preparation

Ingredients Measures
Black beans, dried 1 cup
Red beans, dried 1 cup
Pinto beans, dried 1 cup
White beans, dried 1 cup
Split green peas, dried 1 cup
Navy beans, dried 1 cup
Garbanzo beans, drained 1 can (15.5 ounces)
No-sodium black-eyed peas, drained 1 can (15.5 ounces)
Kidney beans, drained 1 can (15.5 ounces)
No sodium diced tomatoes 1 can (14.5 ounces)
Diced tomatoes with green chiles 1 can (10 ounces)
Large onion, chopped 1
Green onion, chopped 1 cup
Garlic cloves, crushed
Salt ½ tsp
  1. Directions
  2. Combine black beans, red beans, pinto beans, white beans, split green peas, and navy beans. Cover with water and soak overnight.
  3. Drain beans and place in a large stockpot; cover with water.
  4. Add navy beans, garbanzo beans, black-eyed peas, and kidney beans. Cover and bring to a boil.
  5. Reduce heat and simmer for 1½ hours or until beans are tender.
  6. Add tomatoes, tomatoes with green chiles, onion, green onion, garlic, and salt. Simmer for 30 minutes to blend flavors.
Diabetic Exchange
Fruit: 0; Vegetables: 1; Meat: 1; Milk: 0; Fat: 0; Carbs: 4; 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.

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