Bean, Carrot and Leek Soup Recipe

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Bean, Carrot and Leek Soup
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Ingredients:

Directions:

  1. Soak the beans in cold water to cover overnight then cook until tender.
  2. Heat the sunflower oil in a large heavy based pan and saute the leek and carrot until soft.
  3. Add the beans, their cooking water, the veg stock cube, herbs and bay leaves and cook the soup until the veggies are tender; adding additional water if needed.
  4. Serve hot with buttered brown bread on the side.
  5. Prep time does not include soaking and cooking the beans.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 41.95 Kcal (176 kJ)
Calories from fat 15.33 Kcal
% Daily Value*
Total Fat 1.7g 3%
Sodium 38.76mg 2%
Potassium 44.73mg 1%
Total Carbs 5.16g 2%
Sugars 0.83g 3%
Dietary Fiber 1.71g 7%
Protein 1.55g 3%
Vitamin C 1.8mg 3%
Vitamin A 0.1mg 3%
Iron 0.6mg 3%
Calcium 16mg 2%
Amount Per 100 g
Calories 79.19 Kcal (332 kJ)
Calories from fat 28.94 Kcal
% Daily Value*
Total Fat 3.22g 3%
Sodium 73.17mg 2%
Potassium 84.45mg 1%
Total Carbs 9.74g 2%
Sugars 1.56g 3%
Dietary Fiber 3.23g 7%
Protein 2.93g 3%
Vitamin C 3.4mg 3%
Vitamin A 0.1mg 3%
Iron 1mg 3%
Calcium 30.2mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.6
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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