Winter Vegetable Bean Soup

Name: Winter Vegetable Bean Soup
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 16
Cuisine: Global
Ingredients: 2 teaspoons brown sugar; 237 milliliters chopped cabbage; 425 grams can kidney beans, rinsed and drained; 397 grams can diced tomatoes, undrained; 2 mediums carrots, diced; 0 teaspoons cayenne pepper; 237 milliliters chopped celery; 16 servings Hot cooked macaroni; 1 teaspoon dried marjoram; 1 teaspoons dried rosemary, crushed; 3 Tbsps minced fresh parsley; 1 garlic clove, minced; 2 Tbsps olive oil; 118 milliliters chopped onion; 0 teaspoons pepper; 3 mediums potatoes, peeled and cubed; 907 grams cans each) refried beans with green chilies; 1 teaspoon salt; 946 milliliters water

Winter Vegetable Bean Soup might be just the soup you are searching for. This vegan recipe serves 16. One portion of this dish contains roughly 10g of protein, 3g of fat, and a total of 250 calories. It can be enjoyed any time, but it is especially good for Autumn. If you have pepper, onion, garlic clove, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes.