Directions:
- Combine carrots, celery and water in medium saucepan. Heat to boiling; reduce heat and simmer, covered, 5 minutes or until vegetables are crisp-tender.
- Add sausage and bean soup to vegetables, stirring to blend. Heat to boiling; reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
- Ladle soup into bowls; garnish with dollops of yogurt and sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.97 Kcal (590 kJ) | ||
| Calories from fat | 99.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.05g | 17% | |
|---|---|---|---|
| Cholesterol | 21.92mg | 7% | |
| Sodium | 464.73mg | 19% | |
| Potassium | 203.31mg | 4% | |
| Total Carbs | 4.81g | 2% | |
| Sugars | 1.59g | 6% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 5.39g | 11% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.6mg | 3% | |
| Calcium | 24.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 122.55 Kcal (513 kJ) | ||
| Calories from fat | 86.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.61g | 17% | |
|---|---|---|---|
| Cholesterol | 19.05mg | 7% | |
| Sodium | 403.99mg | 19% | |
| Potassium | 176.74mg | 4% | |
| Total Carbs | 4.18g | 2% | |
| Sugars | 1.38g | 6% | |
| Dietary Fiber | 1.42g | 7% | |
| Protein | 4.68g | 11% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.5mg | 3% | |
| Calcium | 21.4mg | 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.
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