Bean and Noodle SoupSubmitted by: ISOLAR
IntroductionA back of the cupboard soup that turned out so well, we're having it again. A back of the cupboard soup that turned out so well, we're having it again.
1 can blackeye beans / peas (drained weight), 230 grams
1 can chick peas (drained weight), 242 grams
1 bunch fresh broccoli
2 packs dried ramen noodles, chicken flavor
2 OXO Chicken stock cubes or similar
1 T Pepper, black
2 t cayenne pepper
1 t adobo seasoning (Goya or similar)
1 clove fresh garlic
2 medium eggs
Number of Servings: 10
Recipe submitted by SparkPeople user ISOLAR.
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That is an insane amount of sodium per serving. I wonder, is there a way to reduce the sodium? Maybe draining and rinsing the beans (or using fresh made)? Or maybe a reduced sodium broth? Any ideas would be helpful. I'd love to try this but the sodium count would do bad things to my heart. - 11/7/09
Reply from ISOLAR (11/19/09)
I've noticed now that the beans and adobo in the nutrition calculator have salt added where the ones I used didn't. I believe the sodium count is hugely overinflated because of that. It's well worth recalculating with lower sodium options (and omit the ramen spice packs!) and see how you go.