Fasolada
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup navy beans soaked in 3 cups hot water and drained3 celery sticks + leaves, finely chopped 1 large carrot, chopped1 large white onion, chopped1 large zucchini, finely chopped1/2 red pepper, diced1 cup shredded Savoy cabbage1 cup crushed tomatoes1/2 cup chopped fresh parsley7 cloves garlic, crushed 2 vegetable stock cubespepper2 teaspoons dried oregano
Place beans in 2.5 litres of cold water and put on low heat on stove and simmer.
Add celery, carrot, onion, zucchini, red pepper and cabbage to pot.
Simmer soup for 30 minutes then add tomatoes, parsley, garlic, stock cubes and pepper.
Simmer for a further 2 hours or until beans are tender.
Stir in oregano at end of cooking.
** If soup is too chunky or "watery" for your tastes, use a hand blender to blend the soup for a couple of seconds to thicken it. **
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Add celery, carrot, onion, zucchini, red pepper and cabbage to pot.
Simmer soup for 30 minutes then add tomatoes, parsley, garlic, stock cubes and pepper.
Simmer for a further 2 hours or until beans are tender.
Stir in oregano at end of cooking.
** If soup is too chunky or "watery" for your tastes, use a hand blender to blend the soup for a couple of seconds to thicken it. **
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 176.8
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 401.7 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 12.3 g
- Protein: 9.5 g
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