Directions:
- Soak navy beans overnight.
- Drain them and place in large soup pot with onions, leek, carrots, and garlic.
- Add water to an inch above the level of the beans. Bring them to a boil and then simmer, covered, until tender, about 1 1/2 hours.
- Make a light taupe-colored roux from the flour & butter in a small saucepan.
- Mix in the salt, pepper, and paprika. Ladle out 2 cups of the hot bean water and slowly stir it into the flour until smooth. Add the flour mixture to the beans, stirring constantly. Remove the soup from the heat and whisk in the sour cream and then the vinegar.
- Gently reheat the soup for about 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 686.34 Kcal (2874 kJ) | ||
| Calories from fat | 229.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.47g | 39% | |
|---|---|---|---|
| Cholesterol | 55.86mg | 19% | |
| Sodium | 960.76mg | 40% | |
| Potassium | 1585.44mg | 34% | |
| Total Carbs | 92.03g | 31% | |
| Sugars | 8.78g | 35% | |
| Dietary Fiber | 29.19g | 117% | |
| Protein | 27.59g | 55% | |
| Vitamin C | 9.8mg | 16% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 6.7mg | 37% | |
| Calcium | 286mg | 29% | |
| Amount Per 100 g | |||
| Calories | 235.37 Kcal (985 kJ) | ||
| Calories from fat | 78.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.73g | 39% | |
|---|---|---|---|
| Cholesterol | 19.16mg | 19% | |
| Sodium | 329.48mg | 40% | |
| Potassium | 543.72mg | 34% | |
| Total Carbs | 31.56g | 31% | |
| Sugars | 3.01g | 35% | |
| Dietary Fiber | 10.01g | 117% | |
| Protein | 9.46g | 55% | |
| Vitamin C | 3.4mg | 16% | |
| Vitamin A | 0.2mg | 24% | |
| Iron | 2.3mg | 37% | |
| Calcium | 98.1mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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