Directions:
- Heat olive oil in a large sauce pan.
- Add onion and garlic, saute 2-3 minutes, until soft.
- Add potatoes, cook, and stirring, for 5 minutes.
- Stir in beans and stock. Cover & simmer for 30 minutes.
- Remove a few veggies from the pot (about 3/4 of a cup…or more if you prefer to have a chunkier soup), set aside.
- Place the remainder soup in a food processor / blender. Process until soup is smooth.
- Return soup to saucepan; add the reserved vegetables and mint.
- Bring to a boil, stirring constantly. Remove from heat.
- Garnish with mint springs & unsweetened yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1012.84 Kcal (4241 kJ) | ||
| Calories from fat | 71.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.96g | 12% | |
|---|---|---|---|
| Sodium | 34919.76mg | 1455% | |
| Potassium | 631.68mg | 13% | |
| Total Carbs | 192.34g | 64% | |
| Sugars | 12.22g | 49% | |
| Dietary Fiber | 11.02g | 44% | |
| Protein | 9.23g | 18% | |
| Vitamin C | 10.2mg | 17% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 58.1mg | 323% | |
| Calcium | 82mg | 8% | |
| Amount Per 100 g | |||
| Calories | 237.44 Kcal (994 kJ) | ||
| Calories from fat | 16.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.87g | 12% | |
|---|---|---|---|
| Sodium | 8186.32mg | 1455% | |
| Potassium | 148.09mg | 13% | |
| Total Carbs | 45.09g | 64% | |
| Sugars | 2.86g | 49% | |
| Dietary Fiber | 2.58g | 44% | |
| Protein | 2.16g | 18% | |
| Vitamin C | 2.4mg | 17% | |
| Vitamin A | 0.3mg | 37% | |
| Iron | 13.6mg | 323% | |
| Calcium | 19.2mg | 8% | |
* 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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