Try this 15 Bean Soup recipe, or contribute your own.
Suggest a better description1. The night before, soak beans in a large pot.
2. Drain the beans in a colander and rinse well with fresh water.
3. In clean pot, heat olive oil and add onion and garlic and saute for 3 to 5 minutes. Then add carrots and celery and saute for 5 minutes more.
4. If using meat, add it to the pot now. Add beans and broth. Bring to a boil then lower heat and simmer covered for about 90 minutes.
5. Remove meat if using. Add the tomatoes, cumin, oregano, smoked paprika, cayenne pepper, fresh pepper, and parsley to the pan. Stir well and cook for another 20 minutes. If using meat, remove from bones while soup is cooking.
6. Taste soup and add salt as needed. Add back meat and apple cider vinegar. Salt may be absorbed into beans if refrigerating overnight so you might have to add more salt next day.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (168g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 44 | ||
Calories from Fat: 13 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 631.2mg | 22 % | |
Potassium 274.7mg | 7 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 5.2g | ||
Protein 1.1g | 2 % | |
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: 44
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