Fall Harvest Soup
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Fall Harvest Soup
Fall Harvest Soup
1/2 cup white navy beans
1/2 cup dark kidney beans
1 cup chopped onion
1 cup chopped carrots
1/2 cup wheat berries (bulk bin #603)
1 (32- oz.) container Imagine Low-Sodium Vegetable Broth
1 (14.5- oz.) can Muir Glen Organic Fire Roasted Diced Tomatoes
3 large cloves garlic, minced
1 (14- oz.) package Tofurky Kielbasa, sliced (optional)
Salt and pepper to taste

Prep: 15 minutes, Soak: 1 hour to overnight
Cook: 1 hour 15 minutes, Serves: 8 to 10

1. Place beans in a large saucepan and cover with several inches of water. Bring to a boil and cook for 2 to 3 minutes; remove from heat and let stand for 1 hour. (Or cover beans with water and let soak overnight.)

2. Drain and rinse beans and return to pot. Add remaining ingredients except kielbasa and seasonings and bring to a boil. Reduce heat and simmer, covered, for 1 hour. Add kielbasa, if you like, and season to taste with salt and pepper. Cook for 5 minutes more to heat kielbasa.  

Nutritional Information:
140 calories, 7 g protein, 0 g total fat (0 g sat., 0 g trans), 27 g carbohydrate, 7 g fiber, 3 g sugar, 0 mg cholesterol, 210 mg sodium, 2 points