Try this Organic Bean Soup with Sea Beans and Sorrel (Hl) recipe, or contribute your own.
Suggest a better descriptionHeat vegetable stock in a saucepan. Add all beans and simmer for 2 to 3 minutes. Strain beans, reserving the liquid, and place beans in a heated soup bowl. Add parsley puree, spinach puree and butter to the reserved liquid. Bring to a boil and puree with a hand blender, add purslane. Season to taste. Pour over the top of the beans. Garnish with the chiffonade of sorrel. Yield: 4 servings Nutritional information: 443 calories and 9 grams of fat VEGETABLE STOCK In a saucepan steam the vegetables in a small amount of water for 8 to 10 minutes. Add the herbs and remaining water and simmer for 20 minutes. Strain and reserve. Courtesy of Ex. Chef Tom Colicchio, Gramercy Tavern, NYC Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: RECIPE FOR HEALTH SHOW #RHG297 Posted to MC-Recipe Digest V1 #812 by 4paws@netrax.net (Shermeyer-Gail) on Sep 27, 1997
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Serving Size: 1 Serving (494g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 119 | ||
Calories from Fat: 38 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 98.7mg | 3 % | |
Potassium 670.9mg | 18 % | |
Total Carbohydrate 18g | 5 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 14.9g | ||
Protein 5.5g | 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: 119
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