Bean Lover’s Soup with Potato, Carrot & Celery recipe

In case you didn’t already know, I love soup. My bean lover’s soup with potato, carrot and celery is a good staple to make and freeze for later in your refrigerator.

Cooking this one is a ‘no brainer’ like most all my recipes I ‘purposely’ make simple and easy to cook and prepare. It’s set and forget. This recipe will satisfy and fill you up…

My recipe goes like this…

  • 1- 32 oz. box or carton of vegetable bouillon
  • Two cups (or, more if you love beans!) of pinto beans (or, any other you like better. Beans are beans, just make sure you cook them long enough because of the lectins
  • Couple stalks of celery chopped
  • One onion chopped
  • ! medium potato diced
  • Two carrots diced
  • Cabbage finely sliced (optional)
  • Teaspoon of basil
  • Teaspoon of garlic powder
  • A pinch of parsley
  • You can use your cuisinart® to prepare all the veggies

Cooking instructions…

  • Pour one carton of vegetable bouillon in a large pot and bring to a boil
  • Add all ingredients together and bring to a boil again
  • Turn down to a slow simmer for about 40-45 minutes until everything is tender
  • Taste and add more spices if you like
  • Leave some out for tonight or tomorrow’s lunch
  • Freeze the rest in containers for the rest of the week

Note- contact your doctor before you change your diet.

 

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