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

May 11, 2023May 11, 20230 1
3 C's Soup #2 (Carrot, Celery & Cranberry 'red' Beans)
in Soup

Prep

10 min

Cook

1 hr 40 min

Ready In

1 hr 50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

6 large carrots , washed and not peeled , cut in slices
8 stalks celery , sliced with leaves
2 cups dried cranberry beans , soaked overnight in water to cover or
3 cans cranberry beans ( any red bean or pinto bean )
2 quarts water
1/2 teaspoon baking soda
1 cup water , additions during cooking
1/4 cup margarine
1 tablespoon dried cilantro
2 bay leaves
2 tablespoons sysco ham soup base
1 teaspoon pepper ( optional )
2 dashes chili powder
2 cups tomato juice or 15 ounces tomato sauce
1 teaspoon sugar or 1 teaspoon sugar substitute
1 cup shredded cheddar cheese

Nutrision Information

Servings Per Recipe
8
Calories
278
Sugar
3g
Fat
6g
3 C's Soup #2 (Carrot, Celery & Cranberry 'red' Beans) is a wholesome and nourishing soup that is perfect for cold winter evenings. This soup is a healthy and hearty meal that is a great source of vitamins, minerals and fiber. The combination of carrots, celery, cranberry beans and tomato juice/sauce creates a delicious and comforting flavor that will satisfy your hunger. This recipe is easy to make and is perfect for leftovers, allowing you to enjoy this delicious soup throughout the week. Serve with shredded cheddar cheese for added flavor and enjoy!

Instructions

1.Add the carrots, celery, soaked cranberry beans, water and baking soda to a large pot.
2.Bring to a boil over high heat.
3.Reduce heat to low and simmer for 45 minutes.
4.Add 1 cup additional water, margarine, dried cilantro, bay leaves, ham soup base, pepper (optional) and chili powder.
5.Cook for an additional 45 minutes, stirring occasionally.
6.Add tomato juice or tomato sauce and sugar substitute, and cook for an additional 5 minutes.
7.Serve hot with shredded cheddar cheese for topping.

PROS

This soup is packed with nutritious vegetables and beans, including carrots, celery and cranberry beans.

It is also vegetarian and can be made vegan by substituting margarine for oil and skipping the cheese topping.

Easy to make with simple ingredients.

CONS

The preparation of this soup can take some time and requires soaking the beans overnight.

The soup is high in fiber, which can be tough on sensitive stomachs, so it should be consumed in moderation.

HEALTH & BENEFITS

Carrots are rich in beta-carotene, which is converted to vitamin A in our bodies and is essential for good vision. Celery is low in calories and high in fiber, supporting digestion and weight loss. Cranberry beans are high in protein and rich in micronutrients, such as iron and magnesium, making them a great addition to a balanced diet.

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