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Add a photoServings: 12
Ingredients
- 2 med Onions, minced
- 2 stalk celery, minced
- 2 cl Garlic, chopped
- 5 c. Chicken stock
- 2 x Carrots, minced
- 1 x Red bell pepper, minced
- 1 can (16oz) no salt added tomato sauce
- 1/4 tsp Pepper
- 2 can (1 lb) garbanzo beans, rinsed and liquid removed
- 1 c. Cooked white kidney beans, rinsed and liquid removed
- 1 Tbsp. Minced parsley
Directions
- Saute/fry onions, celery and garlic in 1/2 c. stock in a large saucepan till soft. Add in carrots, bell pepper, tomato sauce, pepper and remaining stock.
- Simmer 20 min. Add in 1 c. garbanzo beans and the kidney beans. Cook 2-3 min. Puree half the mix in a food processor fitted with the metal blade and return to pan. Add in remaining garbanzo beans and parsley. cook 5 min. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 12 servings | |
| Calories 129 | |
| Calories from Fat 10 | 8% |
| Total Fat 1.17g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 457mg | 19% |
| Potassium 349mg | 10% |
| Total Carbs 23.85g | 6% |
| Dietary Fiber 5.7g | 19% |
| Sugars 1.98g | 1% |
| Protein 6.27g | 10% |
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