Bean Soup

Preparation:  15 min. Cooking: 100 min. Total: 115 min.
Recipe photo
  • 3 carrots , peeled
  • 2 cloves
  • 1/2 tsp pepper
  • 1/2 Cup unsalted butter
  • 3 large onions , thinly sliced
  • 1 Cup canned red kidney beans
  • 1 Quart water
  • 1 Cup canned white beans
Place first 4 ingredients in a large soup pot. Cover with water and boil 20-30 minutes until meat is tender. Melt butter in a heavy nonstick skillet over medium heat. Add onions. Cook about 1 hour, stirring occasionally over low heat until onions are caramel-colored. Add mixed beans. Remove meat and carrots from broth. Mash carrots with a fork and return to broth. Add onions and continue to simmer. When meat is cool, discard fat and bone. Cut meat in chunks and return to broth. Season with salt and pepper to taste.
Calories
260 Cal
Fat
16 g
Carbs
25 g
Protein
6.6 g
Fiber
6.4 g
Sugar
4.9 g
Cholesterol
41 mg
Sodium
140 mg


Nutrients

Fiber     6.4 g
Fat     16 g
Sugar     4.9 g
Carbs     25 g
Protein     6.6 g
Calories     260 Cal

Fats

Fat, Poly     0.7 g
Fat, Mono     4.1 g
Fat, Sat     9.8 g
Fat, Trans     0 g
Fat, Percent     55 %

Vitamins

Vitamin, K     8.2 mcg     6.8 %
Vitamin, A     4400 IU     150 %
Vitamin, B12     0 mcg     1.3 %
Niacin     0.5 mg     3 %
Riboflavin     0.1 mg     6.9 %
Vitamin, C     6.9 mg     7.6 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.2 mg     12 %
Vitamin, E     1 mg     7 %
Panto, Acid     0.3 mg     6.1 %
Choline     23 mg     4.2 %
Thiamin     0.1 mg     11 %

Minerals

Calcium     77 mcg     7.7 %
Phosphorus     110 mg     16 %
Magnesium     46 mg     11 %
Copper     0.2 mcg     24 %
Fluoride     120 mcg     3100 %
Zinc     1.4 mg     13 %
Cholesterol     41 mg     0.5 %
Sodium     140 mg     9.1 %
Selenium     1.6 mcg     3 %
Manganese     0.4 mg     6.2 %
Potassium     480 mg     10 %
Iron     2.1 mg     27 %