Five Bean Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  2 cloves, minced or 6g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Tomato sauce

  No salt added

  1 cup or 245g

• Canned black beans

  Low sodium, drained

  1 ½ cup or 390g

• Great northern beans

  Mature seeds, canned

  1 ½ cup or 393g

• Kidney beans

  All types, mature seeds, canned

  1 ½ cup or 384g

• White beans

  Mature seeds, canned

  1 ½ cup or 393g

• Pinto beans

  Mature seeds, canned

  1 ½ cup or 360g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Paprika

  Spices

  1 tsp or 2g

• Garlic powder

  Spices

  2 tsp or 6g

• Onion powder

  Spices

  1 tsp or 2g

Directions

1. Heat olive oil in a large pot over medium-high heat.
2. Sauté the diced onions and red bell pepper until the onions are translucent.
3. Add the minced garlic and sauté for about a minute.
4. Pour in the vegetable broth and tomato sauce.
5. Drain and rinse all the beans, then add them to the pot.
6. Stir the mixture until it begins to bubble around the edges.
7. Add the cumin, salt, pepper, paprika, garlic powder, and onion powder, stirring until well combined and the soup is almost boiling.
8. Serve warm.