Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / 3 C's Soup #2 (Carrot, Celery & Cranberry 'red' Beans) Recipe
    Lost? Site Map

    3 C's Soup #2 (Carrot, Celery & Cranberry 'red' Beans)

    1/2 Photos of 3 C's Soup #2 (Carrot, Celery & Cranberry 'red' Beans)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Montana Heart Song's Note:

    This is a soup I made for my special kids. Many had never had any fresh vegetables so every meal was chucked full of good vitamins.Canned fava beans and chicken base instead of ham base is delicious.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In large stockpot, add soaked beans and baking soda, cook on low for 1 1/2 - 3 hours. Add water to always make two quarts.
    2. 2
      Make sure the beans are soft.
    3. 3
      Or cook canned beans with juice in large stockpot in two quarts water and delete baking soda.
    4. 4
      Add chopped carrots, celery, margarine, cilantro, bay leaves and ham or chicken base.
    5. 5
      Cook for twenty minutes on low heat.Make sure it simmers for a full 20 minutes.
    6. 6
      Add dashes of chili pepper, tomato juice or tomato sauce,sugar and optional pepper if desired. Stir until blended.
    7. 7
      Cook for 10 more minutes.
    8. 8
      Ladle in bowls with a spoonful of cheddar cheese on top.
    9. 9
      Serve with crackers.
    10. 10
      Note: Altitude and humidy effect the cooking of beans, so check and when they are soft they are usually done. Cooking time for this recipe is for dry beans. Canned beans cuts the time to one-third.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for 3 C's Soup #2 (Carrot, Celery & Cranberry 'red' Beans)

    Serving Size: 1 (435 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 567.2
     
    Calories from Fat 80
    14%
    Total Fat 8.9 g
    13%
    Saturated Fat 3.1 g
    15%
    Cholesterol 9.8 mg
    3%
    Sodium 333.0 mg
    13%
    Total Carbohydrate 90.4 g
    30%
    Dietary Fiber 36.2 g
    145%
    Sugars 4.0 g
    16%
    Protein 35.3 g
    70%

    The following items or measurements are not included:

    ham soup base

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites