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Nine Bean Soup

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

En Español (Spanish Version)

Nutrition Facts

Serving Size	1/12 recipe
Calories	440
Calories from Fat	20
Total Fat	2 g
Saturated Fat	0 g
Cholesterol	0 mg
Sodium	460 mg
Total Carbohydrate	81 g
Dietary Fiber	24 g
Sugars	4 g
Proteins	27 g
Vitamin A	6% DV
Vitamin C	15% DV
Calcium	15% DV
Iron	40% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times TOP

Servings	12
Preparation Time	2 hours

Cups of Fruits and Vegetables Per Person: 1.5

Ingredients and Preparation TOP

Ingredients	Measures
Black beans, dried	1 cup
Red beans, dried	1 cup
Pinto beans, dried	1 cup
White beans, dried	1 cup
Split green peas, dried	1 cup
Navy beans, dried	1 cup
Garbanzo beans, drained	1 can (15.5 ounces)
No-sodium black-eyed peas, drained	1 can (15.5 ounces)
Kidney beans, drained	1 can (15.5 ounces)
No sodium diced tomatoes	1 can (14.5 ounces)
Diced tomatoes with green chiles	1 can (10 ounces)
Large onion, chopped	1
Green onion, chopped	1 cup
Garlic cloves, crushed	3
Salt	½ tsp

Directions
Combine black beans, red beans, pinto beans, white beans, split green peas, and navy beans. Cover with water and soak overnight.
Drain beans and place in a large stockpot; cover with water.
Add navy beans, garbanzo beans, black-eyed peas, and kidney beans. Cover and bring to a boil.
Reduce heat and simmer for 1½ hours or until beans are tender.
Add tomatoes, tomatoes with green chiles, onion, green onion, garlic, and salt. Simmer for 30 minutes to blend flavors.

Diabetic Exchange
Fruit: 0; Vegetables: 1; Meat: 1; Milk: 0; Fat: 0; Carbs: 4; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

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