Directions:
- Soak the beans overnight in water to cover. Drain well.
- Melt butter in a large saucepan, add beans and vegetables. Saute gently for 5 minutes, stirring occasionally.
- Add stock (or water) and season with salt and pepper. Bring to a boil, skimming if necessary. Simmer at least 3 hours, or until the beans are mushy.
- Remove and discard any portions of the beet slices, and pass the mixture through a sieve, to make a smooth textured soup.
- Serve hot, garnished with mint.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.8 Kcal (841 kJ) | ||
| Calories from fat | 37.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.14g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 656.85mg | 27% | |
| Potassium | 1208.08mg | 26% | |
| Total Carbs | 26.81g | 9% | |
| Sugars | 6.66g | 27% | |
| Dietary Fiber | 7.51g | 30% | |
| Protein | 14.03g | 28% | |
| Vitamin C | 10mg | 17% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 16.4mg | 91% | |
| Calcium | 99mg | 10% | |
| Amount Per 100 g | |||
| Calories | 46.02 Kcal (193 kJ) | ||
| Calories from fat | 8.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.95g | 6% | |
|---|---|---|---|
| Cholesterol | 2.33mg | 3% | |
| Sodium | 150.53mg | 27% | |
| Potassium | 276.86mg | 26% | |
| Total Carbs | 6.14g | 9% | |
| Sugars | 1.53g | 27% | |
| Dietary Fiber | 1.72g | 30% | |
| Protein | 3.21g | 28% | |
| Vitamin C | 2.3mg | 17% | |
| Iron | 3.8mg | 91% | |
| Calcium | 22.7mg | 10% | |
* 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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