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Brown Bean Soup Recipe
|Dried kidney beans||1 1⁄2 Cup (24 tbs)|
|Potatoes||3 Medium, peeled and cubed|
|Onion||1 , chopped|
|Curry powder||1⁄2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Worcestershire sauce||1 Dash|
Serving size: Complete recipe
Calories 1739 Calories from Fat 360
% Daily Value*
Total Fat 41 g63.4%
Saturated Fat 23.9 g119.7%
Trans Fat 0 g
Cholesterol 96.8 mg
Sodium 2024 mg84.3%
Total Carbohydrates 284 g94.6%
Dietary Fiber 58.9 g235.7%
Sugars 15.9 g
Protein 76 g151.7%
Vitamin A 25.5% Vitamin C 211.4%
Calcium 38.6% Iron 143.5%
*Based on a 2000 Calorie diet
Bring to a boil, add the bay leaf and cloves and cook for 2 hours.
Add potatoes and cook for another 30 minutes.
In the meantime, heat the butter in a frying pan and saute the chopped onion and curry powder until light brown.
Remove bay leaf and cloves from the soup.
Strain the broth and puree beans and potatoes in the blender.
Add the puree to the broth.
Add sauteed onion and cook for another 20 minutes, stirring occasionally.
Season with salt, pepper and Worcestershire sauce.