Eat Recipes |
White Bean Soup |
| Ingridients: 1 lb navy beans, dry 1 each ham bone or hock, smoked 2 tablespoon parsley, fresh, chopped 1 cup onion, finely chopped 1 each garlic clove, minced 2 cup celery, chopped 1 1/2 teaspoon salt 1/2 teaspoon pepper |
Preparation: Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot. |
Nutritional
Information per Serving |
Nutrient |
Unit |
Value |
| Proximates | ||
| Water | g |
90.5 |
| Energy | kcal |
58 |
| Protein | g |
4.53 |
| Total lipid (fat) | g |
0.55 |
| Ash | g |
2.09 |
| Carbohydrate, by difference | g |
11.6 |
| Fiber, total dietary | g |
1 |
| Minerals | ||
| Calcium, Ca | mg |
28 |
| Iron, Fe | mg |
1.47 |
| Magnesium, Mg | mg |
69 |
| Phosphorus, P | mg |
74 |
| Potassium, K | mg |
306 |
| Sodium, Na | mg |
471 |
| Zinc, Zn | mg |
0.65 |
| Copper, Cu | mg |
0.247 |
| Manganese, Mn | mg |
0.327 |
| Selenium, Se | mcg |
0.8 |
| Vitamins | ||
| Vitamin C | mg |
14.6 |
| Thiamin | mg |
0.24 |
| Riboflavin | mg |
0.152 |
| Niacin | mg |
0.859 |
| Pantothenic acid | mg |
0.567 |
| Vitamin B-6 | mg |
0.168 |
| Folate | mcg |
74 |
| Vitamin B-12 | mcg |
0 |
| Vitamin A, IU | IU |
92 |
| Vitamin E | mg_ATE |
0.188 |
| Lipids | ||
| Fatty acids, total saturated | g |
0.075 |
| Fatty acids, total monounsaturated | g |
0.051 |
| Fatty acids, total polyunsaturated | g |
0.302 |
| Cholesterol | mg |
0 |