Soup made with 3 varieties of beans
In a large saucepan, bring all garbanzo beans, kidney beans and mung beans to a boil in the broth. Add rice or barley and simmer for 20 minutes. Meanwhile, saute onions and lamb in olive oil until well browned. Add tomatoes to teh meat and simmer 5 minutes. Add salt and cayenne to taste. Add meat mixture to rice mixture and stir well. Add dill, salt and pepper. Simmer for minutes. Add yogurt and heat through; do not allow to boil. Serve.
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Serving Size: 1 Serving (448g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 629 | ||
Calories from Fat: 402 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.7g | 60 % | |
Saturated Fat 19.9g | 100 % | |
Monounsaturated Fat 18.6g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 57.8mg | 18 % | |
Sodium 558.4mg | 19 % | |
Potassium 897.9mg | 24 % | |
Total Carbohydrate 38.7g | 11 % | |
Dietary Fiber 5.6g | 23 % | |
Sugars, other 33g | ||
Protein 18.5g | 26 % | |
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: 629
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