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Bean Mix Soup

Made with a wholesome blend of red, kidney, black, pinto, white, and/or chickpeas, this soup is pureed for a velvety texture. Each spoonful delivers gentle nourishment, warmth, and the power of natural ingredients to help you feel stronger every day.

  • Yield: 4 serving
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Ingredients

  • 3 (15 oz) cans beans of your choice (red, kidney, black, pinto, white, and/or chickpeas) drained & thoroughly rinsed
  • 1 qt chicken stock
  • 1 Tbsp sour cream (per serving)

Cooking Steps:

  • Combine all beans and chicken stock in a nonstick stock pot and cook over low heat for 15 minutes.
  • Blend all ingredients in blender until smooth.
  • Return soup to the pot and simmer for 30 minutes.
  • Top each serving with a dollop of sour cream.

**Use a blender or immersion blender and increase the chicken stock to alter recipe to IDDSI Level 4 (Pureed)

Excerpted from Healing & Easy Eats: Recipes for Head and Neck Cancer Patients and Survivors (Second Edition), the official cookbook of the Head and Neck Cancer Alliance. Copyright © 2018. Available online now!

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