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Sorrel & Haricot Soup

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Submitted by nettie

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

6 hrs

Ingredients

8 231.2
OUNCES ML/G HARICOT BEANS *
1 15
TABLESPOON ML SUNFLOWER OIL
1 1
EACH EACH BAY LEAVES *
1 1
MEDIUM MEDIUM ONIONS
thinly sliced
25 722.5
OUNCES ML/G STOCK
6 173.4
OUNCES ML/G SORREL LEAVES *
1 28.9
OUNCE ML/G MARGARINE
6 173.4
OUNCES ML/G SOY MILK
4 6E+1
TABLESPOONS ML 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 273g (9.6 oz)
Amount per Serving
Calories 174 60% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 364mg 15%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 12g
Vitamin A 14% Vitamin C 11%
Calcium 9% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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