Try this Christie Brinkleys Vegetarian White Bean Soup recipe, or contribute your own.
Suggest a better descriptionSoak beans for 20 minutes in enough lukewarm water to cover. Heat oil in Dutch oven over medium heat until hot. Add onion and garlic; cook and stir until tender. Drain beans. Add beans potatoes, carrots, celery, cabbage, parsley, bouillon, bay leaf and 6 cups water to Dutch oven; mix well. Bring to a boil. Reduce heat; simmer 1 to 1-1/4 hours or until beans are tender if necessary, add additional water during cooking for desired consistency. If desired, salt to taste. 6 (1 -1/2 cups) servings (9 cups) NOTE: Will use a 17 kind beans mixture with barely in place the white navy beans which can be found at Trader Joes stores in California. Posted to MM-Recipes Digest V4 #6 by "Pat Mitchell"
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Serving Size: 1 Cup (222g) | ||
Recipe Makes: 9 | ||
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Calories: 166 | ||
Calories from Fat: 12 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 31mg | 1 % | |
Potassium 700.7mg | 18 % | |
Total Carbohydrate 32.2g | 9 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 24.1g | ||
Protein 7.7g | 11 % | |
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: 166
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