White Pea Bean & Vegetable Soup
Cook
1h
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Soup
| 1 cup dry white pea beans |
| 2 Tbs vegetable oil |
| 2 large stalks celery and tops, chopped |
| 2 medium onions, chopped |
| 1 clove garlic, minced |
| 3 cup liquid (water + bean liquid) |
| 1/2 tsp oregano |
| 1/2 tsp basil |
| 3 Tbs Chicken broth powder |
| 1/8 tsp pepper |
| 1/2 cup parsley, chopped |
| 1 28 ounce can stewed tomatoes |
| 1 dash salt to taste |
White Pea Bean & Vegetable Soup Directions
- For each pound of beans, add 6 - 8 cups of hot water.
- Heat to boiling, and boil vigorously for 3 minutes
- Set the beans aside in the hot water off the heat.
- Cover the pot and let it stand for at least an hour.
- Heat the oil in a large saucepan.
- Add celery, conion and garlic.
- Saute 2 - 3 minutes
- Add liquid, quick-soaked beans, oregnao, basil, chicken broth powder and pepper.
- Simmer 1 - ! 1/2 hours or until beans are tender.
- Add parsley if desired and tomatoes, breaking them up with a fork.
- Heat 10 minutes over high heat until hot.
Nutrition facts
Serving size 1 cup diet vegetarian gluten free lactose free
Per Serving
| Kcal: | 167 kcal |
| Fibers (g): | 8.9g |
| Sodium (mg): | 1763mg |
| Carbs: | 25.3g |
| Sugar (g): | 4g |
| Fat: | 4g |
| Saturated fat (g): | 0.8g |
| Proteins: | 7.1g |
