Directions:
- Place the beans in a large saucepan, cover with water and leave to soak overnight. I let them soak 5 hours.
- Discard the soaking water, rinse the beans and place them in a large soup pot.
- Place the 8 cups water in the pot, bring the beans to a boil, put the lid on and reduce the heat to simmer.
- In a large sauce pan saute the onion and garlic in the olive oil for 3 minutes.
- Add the carrots, celery and asparagus.
- Saute until the mixture has cooked slightly, aprox 8 minutes.
- Add the vegetable mixture to the beans, then add all remaining ingreds except the fresh parsley.
- Simmer on low heat until the beans are soft, about 1 or 2 hours.
- Stir in the fresh parsley, cook another 2 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 238.58 Kcal (999 kJ) | ||
| Calories from fat | 20.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 4% | |
|---|---|---|---|
| Sodium | 354.9mg | 15% | |
| Potassium | 1437.33mg | 31% | |
| Total Carbs | 42.92g | 14% | |
| Sugars | 7.89g | 32% | |
| Dietary Fiber | 10.7g | 43% | |
| Protein | 13.85g | 28% | |
| Vitamin C | 13.3mg | 22% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 6.3mg | 35% | |
| Calcium | 183.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 60.23 Kcal (252 kJ) | ||
| Calories from fat | 5.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.58g | 4% | |
|---|---|---|---|
| Sodium | 89.6mg | 15% | |
| Potassium | 362.88mg | 31% | |
| Total Carbs | 10.84g | 14% | |
| Sugars | 1.99g | 32% | |
| Dietary Fiber | 2.7g | 43% | |
| Protein | 3.5g | 28% | |
| Vitamin C | 3.4mg | 22% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1.6mg | 35% | |
| Calcium | 46.3mg | 18% | |
* 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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