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Bean And Potato Soup Recipe
|Cooked white beans||1 1⁄2 Pound (Reserve Cooking Liquid)|
|Cooking liquid/Cooking liquid plus water to equal 2 quarts||2 Quart|
|Pared potatoes||12 Ounce, diced|
|Celery||2 Cup (32 tbs), chopped|
|Onion||4 Ounce, diced|
|Garlic||2 Clove (10 gm), minced|
|Cooked brown rice||2 Cup (32 tbs)|
|Chopped parsley||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 1534 Calories from Fat 66
% Daily Value*
Total Fat 8 g11.7%
Saturated Fat 0.91 g4.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 652.5 mg27.2%
Total Carbohydrates 303 g101.1%
Dietary Fiber 44.8 g179.2%
Sugars 42.7 g
Protein 64 g128.3%
Vitamin A 47% Vitamin C 176.6%
Calcium 24.1% Iron 36.3%
*Based on a 2000 Calorie diet
Bring to a boil.
Lower heat, cover and simmer for 30 minutes or until vegetables are tender.
If desired, remove cover and cook until thickened, stirring occasionally.
Divide evenly into 8 soup bowls, each containing 1/4 cup hot rice.
Garnish each serving with chopped parsley.