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15-Bean Soup

15-Bean Soup

Yield: 10 servings
Serving Size: 1 cup

1 (20-ounce) bag 15-bean soup mix, seasoning packet discarded
4 cups low-sodium vegetable broth, no sugar added
8 cups water
2 no-salt vegetable bouillon cubes (we used the Rapunzel brand)
1 cup sliced carrots
1 cup sliced celery
1 tablespoon cumin
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground coriander
1 teaspoon paprika
1 tablespoon apple cider vinegar
Salt to taste

Place all ingredients in a large pot, and bring to a boil.  Reduce heat to a simmer, and cook for approximately 1 1/2–2 hours or until the beans are fully cooked.  Add salt to taste.

Nutritional Data
Calories: 225
Total Fat: 2g
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 2mg
Sodium: 120mg
Carbohydrates: 41g
Dietary Fiber: 8g
Sugars: 3g
Protein: 13g

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