13-Bean & Pasta Soup

13-Bean & Pasta Soup

I slow-cooked this up overnight and we’ve both had several bowls. Yummy!

13-Bean & Pasta Soup
 
Author: 
Nutrition Information
  • Serves: 18
  • Serving size: 1 cup
  • Calories: 113
  • Fat: 1.8g
  • Saturated fat: 0.7g
  • Carbohydrates: 66.3g
  • Sugar: 3.8g
  • Sodium: 415mg
  • Fiber: 8.5g
  • Protein: 10.5g
  • Cholesterol: 0mg
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
This soup was fantastic and very high in fiber.
Points 1 Points+ 1
Ingredients
  • 1 [14.5 oz] cans Broth, Beef, 99% FF (Swansons)
  • 2 [14.5 oz] cans Diced Tomatoes
  • 2 [15 oz] cans Tomato Sauce
  • 1 cup Onion, Yellow, Chopped
  • 1¼ lbs Beef Stew Meat
  • 2 Cups Red, Yellow, Green Bell Peppers (TJ frozen trio)
  • 2 cups Mushrooms, sliced (used fresh, sauteed)
  • 1 cup 13-Bean Soup Mix, dry
  • 7.5 oz Penne, Light, Fiber Gourmet (buy from Amazon)
  • Water to fill crockpot
  • ½ tsp Garlic Pepper
  • ½ tsp Crushed Red Pepper Flakes
  • ½ tsp Garlic Salt
  • ½ tsp Italian Seasoning
  • ½ tsp Oregano
  • ½ tsp Basil
  • ½ tsp Rosemary
Directions
  1. If you are using fresh mushrooms, saute in a bit of olive oil. Brown the stew meat.
  2. Add all ingredients to the crockpot.
  3. Feel free to add more than the ½ tsp of the different spices. Adjust to your taste.
Notes
I used a 13-Bean Blend I got in the bulk foods section at Winco Foods.

 


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