Sorrel and Haricot Soup

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Time to Prepare this Recipe 6 hours Prep: 10 minutes Cook: 30 minutes
Calories Per Serving and Nutrition Information 174 calories per serving view nutrition facts
# of servings this recipe makes 4 servings suggest servings
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Ingredients

8 ounces haricot beans
1 tablespoon sunflower oil
1 each bay leaf
1 medium onion thinly sliced
25 ounces stock
6 ounces sorrel leaves
1 ounce margarine
6 ounces soy milk
1 x salt and black pepper
4 tablespoons parsley leaves chopped

Directions

Soak beans overnight.

Boil them in water with the oil, bay leaf and onion.

Drain and discard the bay leaf.

Briefly blend the beans.

Gradually mix in the stock.

Finely chop the sorrel leaves.

Melt the margarine in a pot on medium heat.

Stir in the sorrel leaves and let them soften.

Rub them through a sieve into the beans.

Heat the soup to just below boiling point.

Stir in the soymilk.

Season to taste.

Serve with parsley garnish.

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Nutrition Facts

Serving Size 273g
Amount per Serving
Calories 174 60% of calories from fat
% Daily Value*
Total Fat 12.0g18%
 Saturated Fat 2.0g10%
 Trans Fat 0.0g
Cholesterol 6mg2%
Sodium 364mg15%
Total Carbohydrate 11.0g4%
 Dietary Fiber 1.0g4%
 Sugars 4.0g
Protein 6.0g12%
Vitamin A 14%  Vitamin C 11%
Calcium 9%  Iron 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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