Try this Peta Navy Bean Soup recipe, or contribute your own.
Suggest a better descriptionWash the beans and soak overnight in about 4c water. Pour off the soaking water and place the beans in a kettle or large saucepan with the water, onions, garlic, carrots, sugar, celery, potato, and bay leaf. Bring the mixture to a simmer, and cook until the beans are tender, about 1 1/2 hours. Remove bay leaf. Puree the soup in a blender in several small batches. Be sure to start on low speed and hold the lid on tightly. Stir in the tomato sauce and seasonings. Add salt to taste. Compliments of: Kathleens Recipe Swap Page recipes@ilos.net http://www.ilos.net/~q591b4/recipe Posted to MM-Recipes Digest by q591b4@ilos.net on Nov 05, 1998
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Serving Size: 1 Serving (301g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 45 | ||
Calories from Fat: 2 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 566.7mg | 20 % | |
Potassium 396.1mg | 10 % | |
Total Carbohydrate 10.4g | 3 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 8.2g | ||
Protein 1.8g | 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: 45
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