Try this Leek and Butter Bean Soup recipe, or contribute your own.
Suggest a better descriptionSoak beans in water overnight, boil until fairly tender (about 1.5 hours depending on age of beans). Cut leeks into slices and saute in a little water and vinegar. Add beans, a mixture of bean water and vegetable stock about twice volume of solids, and simmer for about 30-40 minutes. Reserve a few beans and leek pieces for texture and puree the rest. Return pieces to soup and stir in seasonings to taste. Posted to recipelu-digest by "bunny"
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Serving Size: 1 Serving (305g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 172 | ||
Calories from Fat: 9 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 64mg | 2 % | |
Potassium 554.6mg | 15 % | |
Total Carbohydrate 40.3g | 12 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 35.1g | ||
Protein 4.4g | 6 % | |
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: 172
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