Helena's Lenten Navy Bean Soup for One
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 227.4
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,009.6 mg
- Total Carbs: 40.5 g
- Dietary Fiber: 13.8 g
- Protein: 10.3 g
View full nutritional breakdown of Helena's Lenten Navy Bean Soup for One calories by ingredient
Introduction
Well it's lent right now and I gave up meat. I had a .6 cup portion of Navy Beans defrosted that I needed to use so I decided to try this soup. It was quick and easy and tastes great. Well it's lent right now and I gave up meat. I had a .6 cup portion of Navy Beans defrosted that I needed to use so I decided to try this soup. It was quick and easy and tastes great.Number of Servings: 1
Ingredients
-
.6 cup navy beans
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup chopped onion
1 clove garlic chopped
1/2 tsp olive oil
1 tsp tomato paste
1 cup vegetable broth
1/4 tsp marjorum
1/4 tsp thyme
s & pepper to taste
dash cayenne pepper
Optional: Goya Sabor A Jamon de cocinar seasoning- sprinkle to taste
Hickory Seasoning liquid smoke: sprinkle to taste
Directions
1. chop carrot, celery, onion, garlic.
2. Add to 1/2 tsp of olive oil to saute pan. When oil is hot add, carrot and celery and after a few minutes add the onion and finally the garlic.
3. Saute until the onion is translucent being careful not to burn the garlic.
4. Add the cooked beans (Drained canned are fine. Mine were dried beans cooked ahead and stored in .6 cup portions in the freezer).
5. Add a few turns of a black pepper mill and a dash of cayenne pepper to taste and 1/4 tsp of majorum and 1/4 tsp of thyme.
6. Add 1 cup of vegetable broth and 1 tsp of tomato paste.
7. Add beans to a boil and simmer 10 to 15 min. depending on desired consistency. Periodically check soup adding a little water if necessary.
8. Optional but highly recommended: sprinkle in a little Goya Sabor Jamon de Cocinar (ham seasoning- found in the Spanish section of your supermarket) to taste and or a little Hickory seasoning liquid smoke.
9. If you don't use the seasonings in step 8, add salt and pepper to taste.
Makes 1 two cup serving
Number of Servings: 1
Recipe submitted by SparkPeople user BOTECCHIA.
2. Add to 1/2 tsp of olive oil to saute pan. When oil is hot add, carrot and celery and after a few minutes add the onion and finally the garlic.
3. Saute until the onion is translucent being careful not to burn the garlic.
4. Add the cooked beans (Drained canned are fine. Mine were dried beans cooked ahead and stored in .6 cup portions in the freezer).
5. Add a few turns of a black pepper mill and a dash of cayenne pepper to taste and 1/4 tsp of majorum and 1/4 tsp of thyme.
6. Add 1 cup of vegetable broth and 1 tsp of tomato paste.
7. Add beans to a boil and simmer 10 to 15 min. depending on desired consistency. Periodically check soup adding a little water if necessary.
8. Optional but highly recommended: sprinkle in a little Goya Sabor Jamon de Cocinar (ham seasoning- found in the Spanish section of your supermarket) to taste and or a little Hickory seasoning liquid smoke.
9. If you don't use the seasonings in step 8, add salt and pepper to taste.
Makes 1 two cup serving
Number of Servings: 1
Recipe submitted by SparkPeople user BOTECCHIA.
