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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