Try this Lemon Soup W/garbanzo Beans recipe, or contribute your own.
Suggest a better descriptionCombine broth, beans, garlic, turmeric and cumin in large saucepan, bring to a boil. Reduce heat and simmer 15 minutes. Whisk eggs and lemon juice until well-blended. Gradually whisk 2 cups soup into egg mixture. Return to saucepan. Stir over medium-low heat until heated through, about 5 minutes. (Do not boil.) Add cayenne. Season with salt. Ladle into bowls, sprinkle with mint. Recipe by: : "Bon Appetit" magazine Posted to MC-Recipe Digest V1 #719 by LBotsko@aol.com on Aug 4, 1997
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Serving Size: 1 Serving (496g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 208 | ||
Calories from Fat: 118 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 17 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 1569.8mg | 54 % | |
Potassium 341.8mg | 9 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 5g | ||
Protein 18.1g | 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: 208
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