Servings: 6

Ingredients:

• ½ onion, diced
• 2 stalks celery, diced
• 1 carrot, diced
• 1 bell pepper, diced
• 1 tbsp garlic powder
• 2 tsp dried oregano
• 1 tbsp chili powder
• 540ml (19 oz) kidney beans, rinsed and drained (low salt)
• 540ml (19 oz) garbanzo beans (chickpeas), rinsed and drained (low salt)
• 540ml (19oz) black beans, rinsed and drained (low salt)
• 500ml (2 cups) No salt added vegetable broth

Directions

1. Combine all ingredients in a slow cooker and cook for 4 hours on high heat or 8 hours on low heat.

Approximate nutritional information

Serving size: 1 cup
Calories: 242
Carbohydrates: 43g (13g fibre)
Protein: 14g
Sodium: 147mg
Potassium: 540mg
Phosphorus: 219mg

Recipe adapted from Kidney Community Kitchen

For more recipe ideas, please visit www.kidneyhealth.ca/living-with-kidney-disease/nutrition/recipes