5-bean soup

Yield: 10 Servings

Measure Ingredient
2 tablespoons EDEN Extra Virgin Olive Oil
4 \N Cloves garlic; minced
1 medium Onion; diced
3 \N Celery stalks; diced
2 \N Carrots; diced
1 medium Potato; diced
¼ cup Barley
4 cups Water
1 \N Bay leaf
15 ounces Can EDEN Pinto Beans
15 ounces Can EDEN Black Beans
\N \N Can EDEN Kidney Beans
\N \N Can EDEN Navy Beans
\N \N Can EDEN Aduki Beans
1 cup Corn, fresh or frozen
2 cups EDEN Spaghetti Sauce
¼ cup EDEN Shoyu (or more, to taste)
1 teaspoon Dried oregano
1 teaspoon Dried basil

Heat oil and saute garlic and onion until onion is translucent. Add celery, carrots, potato, barley and water. Simmer 30 minutes. Add beans, corn, spaghetti sauce, shoyu, and herbs. Simmer 5-10 minutes. Serve.

Great the next day!

Per serving: 323 Calories;

2g Fat (60/0 calories from fat); 18g Protein; 59g Carbohydrate; 1mg Cholesterol; 651mg Sodium Copyright 1994 Eden Foods, Inc. <Electronic Format courtesy of Karen Mintzias> File

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