Try this Navy Bean Soup with Lemon and Rosemary recipe, or contribute your own.
Suggest a better descriptionPlace leeks and celery in a large pot and saute over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking ot the pan. Add the garlic and rosemary and cook for another minute, then add the potatoes, beans, and vegetable stock. Bring to a boil over high heat, reduce the heat to medium, and cook, covered for 20 minutes, or until the potatoes are tender. Add the lemon zest, season with salt and pepper, and cook for another 5 minutes.
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Serving Size: 1 Serving (1525g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 153 | ||
Calories from Fat: 2 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5668.7mg | 195 % | |
Potassium 402.9mg | 11 % | |
Total Carbohydrate 36.7g | 11 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 34.2g | ||
Protein 2.2g | 3 % | |
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: 153
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