Ingredients
12
12 servings
- •4 (14.5 ounce) cans vegetable broth
- •1 (10 ounce) package frozen chopped spinach
- •1 (15 ounce) can dark red kidney beans, drained and rinsed
- •1 (15 ounce) can light red kidney beans, drained and rinsed
- •1 (15 ounce) can black beans, with liquid
- •1 (15 ounce) can great Northern beans, with liquid
- •1 (15 ounce) can pinto beans, with liquid
- •¼ cup vegetable oil
- •1 tablespoon garlic powder
- •salt to taste
- •black pepper to taste
Instructions
- Place broth and spinach in a pot over medium heat, and cook 5 minutes, or until spinach is thawed. Mix in dark and light kidney beans, black beans and liquid, great northern beans and liquid, pinto beans and liquid, and oil. Season with garlic powder, salt, and pepper. Cook 30 minutes, stirring occasionally.
Nutritional Facts
Per 12 servings
- Calories: 189
- Carbohydrate: 27g
- Fat: 6g
- Fiber: 8g
- Protein: 9g
- Sugar: 3g
Related Recipes
Bean Salad
Beans, Beans, and Beans
Vegetarian Red Beans and Rice
4-Bean Baked Beans
Three-Bean Vegetarian Chili
Plant-Based Black Bean Taco Soup
Easy Black Bean Soup
Grey Cup Chili
Quick Red Beans and Rice
Best Bean Salad
Summer Kidney Bean Salad
