Rating: 5 stars
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Recipe by Oxmoor House January 2004

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Oxmoor House

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
8 hrs 30 mins
total:
9 hrs 45 mins
Yield:
11 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans. Cover and let stand 8 hours. Drain beans; return to pan. Add 4 cups water. Bring to a boil; cover, reduce heat to medium, and cook 30 minutes.

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  • Heat oil in a large nonstick skillet over medium heat. Add celery and next 3 ingredients; cook 6 minutes or until tender.

  • Add celery mixture, broth, and next 5 ingredients to beans; cook 20 minutes over medium heat or until thoroughly heated. Let stand 30 minutes before serving. Spoon soup into individual bowls. Top each serving with sour cream and green onions.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

231 calories; fat 4.5g; saturated fat 1.5g; protein 16.6g; carbohydrates 32.4g; cholesterol 20mg; iron 2.7mg; sodium 826mg; calories from fat 17%; fiber 7.5g; calcium 82mg.
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