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Hearty Garden Vegetable Soup With Pinto Beans

Hearty Garden Vegetable Soup With Pinto Beans

Nutritional analysis per serving: calories 340, carbohydrates 55.9 g, fiber 13.3 g, protein 17.6 g, fat 6.0 g, cholesterol 0 mg, sodium 200 mg, calcium 143 mg.

Hearty Garden Vegetable Soup With Pinto Beans Recipe

Hearty-Garden-Vegetable-Soup-With-Pinto-Beans

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  • Yield: 6 Servings
  • Prep:
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Nutritional analysis per serving: calories 340, carbohydrates 55.9 g, fiber 13.3 g, protein 17.6 g, fat 6.0 g, cholesterol 0 mg, …

Ingredients

Instructions

  1. In a large soup pot, heat the oil over medium heat and sauté the onions and garlic until they sweat. Add the tomato paste and stir to coat the onions. Add the celery, fennel, or cumin seeds, then the carrots and turnips. Sauté for a few minutes to soften. Add the greens and tomato, sauté 1 minute, then add the salt. Add the pinto beans with their liquid, corn, water, and basil.
  2. Bring to a boil, then turn down to low and simmer for 15 minutes. Add salt and pepper to taste and a splash of balsamic vinegar or lemon juice.

Mark Hyman MD is the Director of Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.