Try this Old Fashioned Bean Soup recipe, or contribute your own.
Suggest a better description1. PICK OVER BEANS REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH THOROUGHLY IN COLD WATER. 2. COVER WITH COLD WATER; BRING TO A BOIL; BOIL 2 MINUTES. TURN OFF HEAT. COVER; LET STAND 1 HOUR. 3. COMBINE SOUP AND GRAVY BASE WITH WATER. ADD TO BEANS; BRING TO A BOIL; COVER; SIMMER 2 HOURS OR UNTIL BEANS ARE TENDER. 4. ADD CARROTS, ONIONS, PEPPER AND TOMATES TO BEAN MIXTURE. SIMMER 30 MINUTES. 5. BLEND FLOUR AND WATER TO FORM A SMOOTH PASTE. STIR INTO SOUP; COOK 10 MINUTES. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 4, 1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB SHREDDED CARROTS AND 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS. 2. IN STEP 4, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. 3. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: P00803 SERVING SIZE: 1 CUP (7 3 From the
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Serving Size: 1 Serving (77g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 20 | ||
Calories from Fat: 2 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 43.7mg | 2 % | |
Potassium 73mg | 2 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 3.4g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 20
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