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Bean Sprout Soup

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Ingredients
  Bean sprouts 12 Ounce
  Butter 4 Tablespoon
  Chicken broth 3 Cup (48 tbs) (Homemade Or Canned)
  Toasted french bread slice/Italian bread 6
  Grated cheddar cheese 1 Cup (16 tbs)
Directions

Preheat oven to 275° F.
Gently cook bean sprouts in butter until well browned; transfer to a medium casserole.
Add chicken broth, top with toasted bread, and sprinkle cheese over all.
Bake until cheese is melted, about 10 minutes.

Recipe Summary

Course: 
Appetizer
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Bean

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1475 Calories from Fat 806

% Daily Value*

Total Fat 91 g139.4%

Saturated Fat 55.2 g276%

Trans Fat 0 g

Cholesterol 250.1 mg83.4%

Sodium 3563 mg148.5%

Total Carbohydrates 110 g36.7%

Dietary Fiber 9.5 g37.8%

Sugars 23.9 g

Protein 55 g109.8%

Vitamin A 63.7% Vitamin C 74.8%

Calcium 106.6% Iron 35.8%

*Based on a 2000 Calorie diet

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Bean Sprout Soup Recipe