By MJ Moore
Autumn Bean Soup
6 steps
Prep:8h 20minCook:1h
The most wonderful thing about this soup is that it is very customizable! I personally dislike veggies, but they would be delicious in here if you added more!
Updated at: Wed, 13 Dec 2023 15:03:17 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories267.8 kcal (13%)
Total Fat5.5 g (8%)
Carbs31.8 g (12%)
Sugars1.5 g (2%)
Protein25.9 g (52%)
Sodium536.4 mg (27%)
Fiber6.6 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Ingredients
1 cupdry beans
soaked for 8hrs
1.5 lbsbeef cubes
1 boxred lentil rotini
can of corn
4garlic cloves
minced
butter
Seasonings
Broth
Instructions
Prep Work
Step 1
Take dry beans and soak them in 3 cups of water for 8 hours. Drain water when done.
Bowl
dry beans1 cupStep 2
Finely chop the garlic, cut the beef into cubes.
Cutting Board
Knife
beef cubes1.5 lbs
garlic cloves4 Combining Everything
Step 3
Add 5 cups of fresh water and 4 cups of beef broth to a pot with beans. Turn on over high heat for 10mins.
Strainer
Potdry beans1 cup
can of corn
water5 cups
low sodium beef broth4 cupsStep 4
Cook pasta according to the directions. Add to bean soup mix. Turn soup on medium low.
PotStrainer
red lentil rotini1 boxStep 5
Cook beef cubes with a little bit of butter (and minced garlic cloves) on a medium heat. Season however you like. Add to bean soup mix.
Panbeef cubes1.5 lbsgarlic cloves4 
salt
paprika
seasoning salt
garlic salt
cajun seasoning
black pepper
butterStep 6
Continue stirring bean soup mix until everything is cooked all the way through.
PotNotes
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