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Sopa De Entulho

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Recipe

 

Yield

6 servings

Prep

25 min

Cook

35 min

Ready

60 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 pound red kidney beans
dry
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2 each onions
medium
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teaspoon cloves, whole
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2 each turnip
small
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3 each carrots
medium
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3 each potatoes
medium, raw, without skin
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1 each pumpkin
small
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4 teaspoons olive oil, extra-virgin
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½ each cabbage
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6 teaspoons vinegar
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4 pints water
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Ingredients

Amount Measure Ingredient Features
453.6 g red kidney beans
dry
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2 each onions
medium
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0.6 ml cloves, whole
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2 each turnip
small
* Camera
3 each carrots
medium
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3 each potatoes
medium, raw, without skin
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1 each pumpkin
small
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2E+1 ml olive oil, extra-virgin
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0.5 each cabbage
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3E+1 ml vinegar
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1.9 l water
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Directions

Soak beans for a few hours in water; fill a large pan with 4 pints water, press cloves into onions add to beans, add olive oil.

Turn on medium heat and cook until beans are tender.

Cut turnip into small pieces and add.

Cut carrots into thin slices and the pumpkin into large cubes.

Add them to pot. Discard the onion with the cloves still in it.

When carrots are almost cooked add the peeled potatoes cut into small cubes.

The washed leaves of the turnip are broken into medium size pieces by hand and the leaves of the cabbage hand- shredded into large pieces.

Continue cooking until leaves are soft.

Place a teaspoon of vinegar in bottom of each bowl and fill with hot soup.

You can add a dash of Tabasco for more spice.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 310g (10.9 oz)
Amount per Serving
Calories 22216% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 267mg 11%
Total Carbohydrate 14g 14%
Dietary Fiber 6g 24%
Sugars g
Protein 15g
Vitamin A 231% Vitamin C 68%
Calcium 9% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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