Directions:
- Place navy beans in a Dutch oven or soup kettle; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid; return beans to pan. Add water to cover by 2 in. Bring to a boil; cover and simmer for 45 minutes or until beans are tender. Drain and discard liquid; set the beans aside.
- In the same Dutch oven, saute onion and garlic in oil until tender. Add soups, 1 cup water, potato, chili powder, bouillon and salt; cover and cook over medium-low heat for 10 minutes. Add cream, garbanzo beans and navy beans. Cook over medium heat for 10 minutes or until heated through (do not boil). Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.83 Kcal (1042 kJ) | ||
| Calories from fat | 66.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.37g | 11% | |
|---|---|---|---|
| Cholesterol | 14mg | 5% | |
| Sodium | 250.79mg | 10% | |
| Potassium | 707.68mg | 15% | |
| Total Carbs | 35.87g | 12% | |
| Sugars | 3.29g | 13% | |
| Dietary Fiber | 12.58g | 50% | |
| Protein | 12.34g | 25% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.9mg | 16% | |
| Calcium | 124.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 175.29 Kcal (734 kJ) | ||
| Calories from fat | 46.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.2g | 11% | |
|---|---|---|---|
| Cholesterol | 9.86mg | 5% | |
| Sodium | 176.67mg | 10% | |
| Potassium | 498.52mg | 15% | |
| Total Carbs | 25.27g | 12% | |
| Sugars | 2.32g | 13% | |
| Dietary Fiber | 8.86g | 50% | |
| Protein | 8.69g | 25% | |
| Vitamin C | 1.2mg | 3% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.1mg | 16% | |
| Calcium | 87.8mg | 12% | |
* 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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