3 C's Soup #2 (Carrot, Celery & Cranberry 'red' Beans) Recipe

Name: 3 C's Soup #2 (Carrot, Celery & Cranberry 'red' Beans)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (15 ounce) cans cranberry beans (any red bean or pinto bean); 2 quarts water; ½ teaspoon baking soda; 1 cup water, additions during cooking; ¼ 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

Servings: persons

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 (15 ounce) cans cranberry beans (any red bean or pinto bean)
2 quarts water
½ teaspoon baking soda
1 cup water, additions during cooking
¼ 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

1
In large stockpot, add soaked beans and baking soda, cook on low for 1 1/2 - 3 hours.
2
Add water to always make two quarts.
3
Make sure the beans are soft.
4
Or cook canned beans with juice in large stockpot in two quarts water and delete baking soda.
5
Add chopped carrots, celery, margarine, cilantro, bay leaves and ham or chicken base.
6
Cook for twenty minutes on low heat.Make sure it simmers for a full 20 minutes.
7
Add dashes of chili pepper, tomato juice or tomato sauce,sugar and optional pepper if desired.
8
Stir until blended.
9
Cook for 10 more minutes.
10
Ladle in bowls with a spoonful of cheddar cheese on top.
11
Serve with crackers.
12
Note: Altitude and humidy effect the cooking of beans, so check and when they are soft they are usually done.
13
Cooking time for this recipe is for dry beans.
14
Canned beans cuts the time to one-third.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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 (15 ounce) cans cranberry beans (any red bean or pinto bean), and more.

Yes, 3 C's Soup #2 (Carrot, Celery & Cranberry 'red' Beans) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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