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 Tuscany Vegetable Bean Soup II Recipe | SparkRecipes
great northern bean, red pepper, vegetable stock, thyme, tarragon, rosemary, oregano, marjoram, basil, onion, garlic, tomato, sweetcorn, cauliflower, broccoli, seasoning, water
Chop onion. Break cauliflower and broccoli into florets. Add all ingredients to crock pot. Cook on high 3 hours, stirring occasionally. Serving Size: makes ten 2-cup servings Share on Facebook Share ...
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|  Feijoada (Brazilian Bean Soup) II Recipe - Food.com
pork loin, chili dried/powder, black beans, orange peel, onion, garlic, tomato, ham, sausage, water
Brazilian Bean Soup
Serving Size: 1 (3552) g Servings Per Recipe: 1 AMT. PER SERVING % DAILY VALUE Calories: 293.8 Calories from Fat 139 g 47 % Total Fat 15.5 g 23 % Saturated Fat 5.4 g 26 % Ch...
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