Try this Bean & Vegetable Soup (1+) recipe, or contribute your own.
Suggest a better descriptionSort and wash beans; place beans in a large Dutch oven. Cover
with water to a depth of 2 inches above beans; let soak
overnight. Drain beans well. Combine beans, 4 cups water, and
next 10 ingredients in pan; bring to a boil. Cover, reduce
heat, and simmer 1 hour or until beans are tender, stirring
occasionally.
Remove 2 cups of vegetable mixture from pan, using a slotted
spoon. Process in food processor unitl smooth.
Return pureed mixture to pan; add chopped tomato and sliced
okra, stirring well. Bring to a boil; cover, reduce heat, and
simmer 20 minutes or until okra is tender. Ladle soup into
individual bowls.
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Serving Size: 1 Serving (380g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 117 | ||
Calories from Fat: 6 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 155.3mg | 5 % | |
Potassium 524.3mg | 14 % | |
Total Carbohydrate 21.7g | 6 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 15.1g | ||
Protein 5.7g | 8 % | |
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: 117
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