Try this White Bean and Savory Cabbage Soup recipe, or contribute your own.
Suggest a better descriptionPlace beans in large bowl and add water to cover by 2 inches. Let stand overnight. Drain and rinse beans before using. In large soup pot, melt butter over medium-high heat. Add leeks and cook,stirring occasionally,until softened,about 2 minutes. Stir in cabbage and continue cooking until cabbage is wilted. This will be about 8 minutes. Add beans,bay leaf, and vegetable stock. Reduce heat to low and simmer until beans are tender, about 1 hour. Stir in cream, parsley,tarragon,salt and pepper,simmer to heat through,5 minutes longer, and serve. Serves 8. Note: A very good soup for the Lent Season. It really is filling. Posted to recipelu-digest by Alice Poe
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Serving Size: 1 Serving (9409g) | ||
Recipe Makes: 1 | ||
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Calories: 2064 | ||
Calories from Fat: 342 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38g | 51 % | |
Saturated Fat 22.1g | 111 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 101.8mg | 31 % | |
Sodium 34205.8mg | 1180 % | |
Potassium 5830.5mg | 153 % | |
Total Carbohydrate 360.7g | 106 % | |
Dietary Fiber 97.4g | 390 % | |
Sugars, other 263.2g | ||
Protein 88.3g | 126 % | |
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: 2064
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