Search
by Ingredient

Sorrel & Haricot Soup

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by nancym

YIELD

8 servings

PREP

10 min

COOK

10 min

READY

8 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
1 1
X X SALT AND BLACK PEPPER
to taste *
4 6E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped

Directions

Soak beans overnight.

Boil them in water with the oil, bay leaf andamp; 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

Comments


 

 

Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 87 60% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 182mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 6g
Vitamin A 7% Vitamin C 5%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
 

Email this recipe