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Bean Soup

Western.Chefs's picture
Ingredients
  Pinto beans/Navy / marrow beans 1 1⁄2 Cup (24 tbs), cooked, liquid reserved
  Beef broth 2 Quart
  Garlic 2 Clove (10 gm), minced
  Canned tomatoes 20 Ounce (1 can)
  Finely chopped onion 1 Cup (16 tbs)
  Fresh thyme sprig 1
  Crumbled bacon/Chopped parsley, yogurt / sour cream topping 1 Tablespoon
Directions

MAKING
1. Take a saucepan and add beans, bean liquid along with beef broth, garlic cloves, tomatoes, onion and fresh thyme and cook over low heat for about half an hour.

SERVING
2. Serve the bean soup after topping with a dollop of sour cream or yogurt.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Healthy
Cook Time: 
30 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1374 Calories from Fat 114

% Daily Value*

Total Fat 12 g19.2%

Saturated Fat 4.1 g20.4%

Trans Fat 0 g

Cholesterol 21.2 mg7.1%

Sodium 7336.7 mg305.7%

Total Carbohydrates 228 g75.9%

Dietary Fiber 55.4 g221.5%

Sugars 12.5 g

Protein 97 g193.8%

Vitamin A 81.3% Vitamin C 145.3%

Calcium 67.1% Iron 138.8%

*Based on a 2000 Calorie diet

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Bean Soup Recipe