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French Bean Soup

Goulash.Chefs's picture
  Bones 11 Ounce
  Parsley bunch 1 Small
  Mixed green vegetables 1 Cup (16 tbs) (Adjust Quantity As Needed)
  French beans/1 pound tinned french beans 14 Ounce (Fresh)
  Lard 1 1⁄2 Ounce
  Flour 4 1⁄2 Ounce
  Salt 1 Teaspoon
  Paprika 1⁄4 Teaspoon
  Onions 1 Ounce
  Egg 1⁄2
  Sour cream 5 Ounce
  Vinegar 1 Teaspoon
  Garlic 1 Clove (5 gm)

Make stock from bones and vegetables, boiling them in 3 pt. of salted water for 2 hrs.
Strain liquid.
Clean and wash beans, slice and cook in stock until tender.
Prepare roux from lard, 2 oz. flour, with finely chopped onions, parsley, garlic and red paprika, add a little cold water to it, and mix into the soup.
Boil for 5 mins.
Prepare pasta from 2 1/2 oz. flour and half an egg with a little water, make small pellets from pasta and cook them in soup.
Mix in sour cream before serving.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1381 Calories from Fat 668

% Daily Value*

Total Fat 75 g115.2%

Saturated Fat 34 g170%

Trans Fat 0 g

Cholesterol 219.8 mg73.3%

Sodium 2145.8 mg89.4%

Total Carbohydrates 149 g49.6%

Dietary Fiber 19.9 g79.7%

Sugars 12.5 g

Protein 31 g61.5%

Vitamin A 81.1% Vitamin C 67.9%

Calcium 33.6% Iron 45.7%

*Based on a 2000 Calorie diet

French Bean Soup Recipe