Directions:
- Place the beans in a Dutch oven; 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 rinse beans, discarding liquid. Set beans aside. In the same pan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
- In the drippings, saute onion until tender. Stir in carrot and celery leaves. Return beans to the pan. Add water. Bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2 hours or until beans are tender.
- Stir in the milk, molasses, salt and bacon. Remove about 2-1/2 cups of soup; cool slightly. Place in a blender or food processor; cover and process until pureed. Return to the pan; heat through. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 376.87 Kcal (1578 kJ) | ||
| Calories from fat | 142.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.78g | 24% | |
|---|---|---|---|
| Cholesterol | 1.63mg | 1% | |
| Sodium | 812.52mg | 34% | |
| Potassium | 1046.99mg | 22% | |
| Total Carbs | 40.97g | 14% | |
| Sugars | 9.74g | 39% | |
| Dietary Fiber | 13.31g | 53% | |
| Protein | 19.17g | 38% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.7mg | 15% | |
| Calcium | 208.9mg | 21% | |
| Amount Per 100 g | |||
| Calories | 101.99 Kcal (427 kJ) | ||
| Calories from fat | 38.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.27g | 24% | |
|---|---|---|---|
| Cholesterol | 0.44mg | 1% | |
| Sodium | 219.89mg | 34% | |
| Potassium | 283.34mg | 22% | |
| Total Carbs | 11.09g | 14% | |
| Sugars | 2.64g | 39% | |
| Dietary Fiber | 3.6g | 53% | |
| Protein | 5.19g | 38% | |
| Vitamin C | 0.6mg | 4% | |
| Iron | 0.7mg | 15% | |
| Calcium | 56.5mg | 21% | |
* 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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