Directions:
- Place beans in 2.5 litres of cold water and put on low heat on stove and simmer.
- Add celery, carrot, onion, zucchini, red pepper and cabbage to pot.
- Simmer soup for 30 minutes then add tomatoes, parsley, garlic, stock cubes and pepper.
- Simmer for a further 2 hours or until beans are tender.
- Stir in oregano at end of cooking.
- ** If soup is too chunky or watery for your tastes, use a hand blender to blend the soup for a couple of seconds to thicken it. **
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 118.61 Kcal (497 kJ) | ||
| Calories from fat | 15.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.68g | 3% | |
|---|---|---|---|
| Cholesterol | 1.97mg | 1% | |
| Sodium | 438.41mg | 18% | |
| Potassium | 382.21mg | 8% | |
| Total Carbs | 20.94g | 7% | |
| Sugars | 6.16g | 25% | |
| Dietary Fiber | 6.79g | 27% | |
| Protein | 6.64g | 13% | |
| Vitamin C | 32mg | 53% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 60.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 65.22 Kcal (273 kJ) | ||
| Calories from fat | 8.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.92g | 3% | |
|---|---|---|---|
| Cholesterol | 1.08mg | 1% | |
| Sodium | 241.08mg | 18% | |
| Potassium | 210.18mg | 8% | |
| Total Carbs | 11.52g | 7% | |
| Sugars | 3.39g | 25% | |
| Dietary Fiber | 3.74g | 27% | |
| Protein | 3.65g | 13% | |
| Vitamin C | 17.6mg | 53% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 5% | |
| Calcium | 33.1mg | 6% | |
* 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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