Try this Navy Bean Soup No2 recipe, or contribute your own.
Suggest a better descriptionWash beans thoroughly, cover with cold water, and let soak several hours or overnight. Drain and put into kettle; add salt pork and water. Heat to boiling, reduce heat, cover tightly, SIMMER until beans are mushy, about 1 1/2 hours. Add onion the last half hour of cooking. Press soup through sieve, add water or milk and season. Reheat. Sprinkle chopped chives or parsley over each serving. 5 servings. Posted to recipelu-digest Volume 01 Number 346 by ncanty@juno.com (Nadia I Canty) on Dec 6, 1997
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Serving Size: 1 Serving (758g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 764 | ||
Calories from Fat: 31 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 180.6mg | 6 % | |
Potassium 2692.3mg | 71 % | |
Total Carbohydrate 137.8g | 41 % | |
Dietary Fiber 55.3g | 221 % | |
Sugars, other 82.4g | ||
Protein 50.6g | 72 % | |
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: 764
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