Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by Oxmoor House January 1996

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Recipe Summary

Yield:
8 (1 1/2-cup) servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sort and wash beans; place beans in a large Dutch oven. Cover with water to a depth of 2 inches above beans. Bring to a boil; cover, remove from heat, and let stand for 1 hour. Drain beans, and set aside.

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  • Place oil in Dutch oven; place over medium-high heat until hot. Add onion and next 7 ingredients; saute until onion is tender. Add broth and beans. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until beans are tender. Stir in chopped parsley. To serve, ladle soup into individual bowls. Garnish with nonfat sour cream and parsley sprigs, if desired.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

430 calories; calories from fat 7%; fat 3.4g; saturated fat 0.6g; mono fat 1.5g; poly fat 0.8g; protein 25.3g; carbohydrates 76.2g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 163mg; calcium 0mg.
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