Directions:
- Stock: On the night before preparation, cover beans in a pot with water and place in refrigerator.
- On the day of preparation, cook the beans and onions for 1 to 1 1/2 hr.
- Add carrots and cabbage, then potatoes and juice. Add macaroni and rice last.
- Serving instructions: Remove as much stock as needed and place in a pot. Add milk to desired color and thickness (generally, the soup should appear light pink). Add 1 tsp butter per serving, salt and pepper to taste, heat and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 319.25 Kcal (1337 kJ) | ||
| Calories from fat | 6.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.71g | 1% | |
|---|---|---|---|
| Sodium | 76.4mg | 3% | |
| Potassium | 1308.55mg | 28% | |
| Total Carbs | 65.29g | 22% | |
| Sugars | 11.5g | 46% | |
| Dietary Fiber | 13.26g | 53% | |
| Protein | 14.99g | 30% | |
| Vitamin C | 35mg | 58% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 3.5mg | 20% | |
| Calcium | 135.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 100.18 Kcal (419 kJ) | ||
| Calories from fat | 2.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.22g | 1% | |
|---|---|---|---|
| Sodium | 23.97mg | 3% | |
| Potassium | 410.6mg | 28% | |
| Total Carbs | 20.49g | 22% | |
| Sugars | 3.61g | 46% | |
| Dietary Fiber | 4.16g | 53% | |
| Protein | 4.7g | 30% | |
| Vitamin C | 11mg | 58% | |
| Vitamin A | 0.3mg | 30% | |
| Iron | 1.1mg | 20% | |
| Calcium | 42.6mg | 14% | |
* 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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