Vegetarian White Bean Soup Recipe

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Ingredients:

Serving

1 cup uncooked navy beans
2 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 medium potatoes, cut into 1/2-inch cubes
2 large carrots, sliced
1 stalk celery, chopped
1 1/2 cups sliced cabbage
1 tbsp finely chopped fresh parsley
2 tsp vegetable bouillon granules
1 bay leaf
6 -8 cups water

Directions:

Soak beans for 20 minutes in enough lukewarm water to cover.
Heat oil in Dutch oven over medium heat until hot.
Add onion and garlic, cook and stir until tender.
Drain the beans and add them along with the potatoes, carrots, celery, cabbage, parsley, bouillon, bay leaf and 6 cups water to Dutch oven.
Mix well.
Bring to a boil.
Reduce heat; simmer 1-1 1/4 hours or until beans are tender; adding additional water if necessary.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	144.65 Kcal (606 kJ)
Calories from fat	29.07 Kcal
		% Daily Value*
Total Fat	3.23g	5%
Sodium	57.14mg	2%
Potassium	485.41mg	10%
Total Carbs	24.25g	8%
Sugars	4.09g	16%
Dietary Fiber	7.38g	30%
Protein	5.88g	12%
Vitamin C	8.3mg	14%
Vitamin A	0.5mg	18%
Iron	1.5mg	8%
Calcium	76.3mg	8%

Amount Per 100 g
Calories	52.42 Kcal (219 kJ)
Calories from fat	10.54 Kcal
		% Daily Value*
Total Fat	1.17g	5%
Sodium	20.71mg	2%
Potassium	175.92mg	10%
Total Carbs	8.79g	8%
Sugars	1.48g	16%
Dietary Fiber	2.67g	30%
Protein	2.13g	12%
Vitamin C	3mg	14%
Vitamin A	0.2mg	18%
Iron	0.5mg	8%
Calcium	27.7mg	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.

Tastes

salty
savory
bitter
sweet

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