Directions:
- Melt 3 Tablespoons butter in a soup kettle.
- Add carrots, leeks, cabbage and celery.
- Saute over low heat, stirring occasionally, about 20 minutes.
- Add salt, sugar, water and beef broth; bring to a boil.
- Add beans and potatoes.
- Cover, reduce heat and simmer 45 minutes or until vegetables are tender.
- Strain vegetables, reserving the liquid.
- With a food mill, blender or food processor, puree vegetables.
- Return cooking liquid and puree to the soup kettle, stir to combine and reheat.
- Season with salt and pepper if desired.
- Meanwhile, melt 2 Tablespoons butter in a skillet.
- Saute bread slices in butter, turning to saute both sides, until golden.
- Place one slice of bread into each of 6 soup bowls; cover with soup.
- Sprinkle with grated cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 317.64 Kcal (1330 kJ) | ||
| Calories from fat | 92.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.23g | 16% | |
|---|---|---|---|
| Cholesterol | 25.44mg | 8% | |
| Sodium | 945.28mg | 39% | |
| Potassium | 685.47mg | 15% | |
| Total Carbs | 46.14g | 15% | |
| Sugars | 7.01g | 28% | |
| Dietary Fiber | 6.55g | 26% | |
| Protein | 11.82g | 24% | |
| Vitamin C | 19mg | 32% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 3.8mg | 21% | |
| Calcium | 131mg | 13% | |
| Amount Per 100 g | |||
| Calories | 62.01 Kcal (260 kJ) | ||
| Calories from fat | 17.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 16% | |
|---|---|---|---|
| Cholesterol | 4.97mg | 8% | |
| Sodium | 184.53mg | 39% | |
| Potassium | 133.81mg | 15% | |
| Total Carbs | 9.01g | 15% | |
| Sugars | 1.37g | 28% | |
| Dietary Fiber | 1.28g | 26% | |
| Protein | 2.31g | 24% | |
| Vitamin C | 3.7mg | 32% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 0.7mg | 21% | |
| Calcium | 25.6mg | 13% | |
* 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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