Bohnensuppe (Bean Soup)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 114.6
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 116.9 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 5.0 g
- Protein: 4.8 g
View full nutritional breakdown of Bohnensuppe (Bean Soup) calories by ingredient
Introduction
It was the perfect day to put on a pot of beans. I used the quick soak method to soak the beans. It was the perfect day to put on a pot of beans. I used the quick soak method to soak the beans.Number of Servings: 8
Ingredients
-
Beans, pinto, 2 cup
Garlic, 7 grams
Extra Virgin Olive Oil Filippo Berio, .33 tbsp
Onions, raw, 122 grams
Carrots, raw, 119 grams
Mountain King Potatoes, 365 gram(s)
Gefro Suppe (Powder) 1 T = 20 gr, 16 gram
Mrs. Dash (R) Original Blend, 1 tsp
Water, tap, 1700 mL
Directions
Rinse and sort beans. Cover with 3 pints of hot water. Bring to a boil and boil for 2 min.
Remove from heat, cover and let sit for an hour.
Drain cooking water and rinse beans.
Return to pot and cover with 3 pints (1.7 Liters) of hot water.
Saute chopped Garlic and Onions in 1 t EVOO. Add to Beans. Cut 2 Carrots into slices and add as well. Season with 1 t Mrs. Dash Original Blend and 2 t GEFRO (Vegetable based Soup Mix). Bring to a boil, reduce heat and simmer for about 1 1/2 hrs. At this time add the peeled and cubed Potatoes. Simmer for another 30 min.
Season to taste.
Makes 8 Servings of 1 cup each.
Number of Servings: 8
Recipe submitted by SparkPeople user GRETEL1128.
Remove from heat, cover and let sit for an hour.
Drain cooking water and rinse beans.
Return to pot and cover with 3 pints (1.7 Liters) of hot water.
Saute chopped Garlic and Onions in 1 t EVOO. Add to Beans. Cut 2 Carrots into slices and add as well. Season with 1 t Mrs. Dash Original Blend and 2 t GEFRO (Vegetable based Soup Mix). Bring to a boil, reduce heat and simmer for about 1 1/2 hrs. At this time add the peeled and cubed Potatoes. Simmer for another 30 min.
Season to taste.
Makes 8 Servings of 1 cup each.
Number of Servings: 8
Recipe submitted by SparkPeople user GRETEL1128.