Corn And Carrot Soup
|Water||6 Cup (96 tbs)|
|Kombu||1 (5 Inch Piece)|
|Onion||1 Medium, chopped|
|Celery stalk||1 , chopped|
|Dried navy beans/Dried baby lima beans||1⁄3 Cup (5.33 tbs)|
|Corn||2 Cup (32 tbs)|
|Diagonally sliced carrots||1 Cup (16 tbs)|
|Millet||1⁄4 Cup (4 tbs)|
|Tamari sauce/Soy sauce||4 Teaspoon|
Place the water in a large saucepan.
Add the kombu and bring to a boil.
Reduce heat, cover, and simmer for 5 to 8 minutes.
Remove the kombu.
Add the onions, celery, beans, and corn to the stock.
Bring to a boil, reduce heat, and cover.
Simmer for 1 1/4 hours, stirring occasionally.
Add the carrots and millet.
Simmer, covered, an additional 30 to 45 minutes, stirring occasionally.
Remove from the heat.
Stir in the tamari.
Serving size: Complete recipe
Calories 1235 Calories from Fat 112
% Daily Value*
Total Fat 13 g20.5%
Saturated Fat 2 g9.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1329.6 mg55.4%
Total Carbohydrates 250 g83.2%
Dietary Fiber 36.2 g145%
Sugars 18.5 g
Protein 39 g78.5%
Vitamin A 420.9% Vitamin C 39.6%
Calcium 18.4% Iron 59.1%
*Based on a 2000 Calorie diet