Cheese-Topped Bean Soup Recipe

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Cheese-Topped Bean Soup
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  1. Sort and wash beans; place in a large, nonaluminum Dutch oven. Cover with water to 2 inches above the beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour.
  2. Drain beans. Combine beans, 6 cups water, and next 7 ingredients, and bring to a boil. Cover, reduce heat, and simmer 2 hours or just until beans are tender. Stir in the parsley and the next 3 ingredients; cook, uncovered, an additional 15 minutes.
  3. Ladle into individual soup bowls, and top with cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 288.02 Kcal (1206 kJ)
Calories from fat 37.73 Kcal
% Daily Value*
Total Fat 4.19g 6%
Cholesterol 8.63mg 3%
Sodium 462.61mg 19%
Potassium 995.5mg 21%
Total Carbs 44.28g 15%
Sugars 5.11g 20%
Dietary Fiber 15.53g 62%
Protein 16.72g 33%
Vitamin C 20.8mg 35%
Vitamin A 0.3mg 11%
Iron 4.2mg 23%
Calcium 237.9mg 24%
Amount Per 100 g
Calories 41.02 Kcal (172 kJ)
Calories from fat 5.37 Kcal
% Daily Value*
Total Fat 0.6g 6%
Cholesterol 1.23mg 3%
Sodium 65.88mg 19%
Potassium 141.77mg 21%
Total Carbs 6.31g 15%
Sugars 0.73g 20%
Dietary Fiber 2.21g 62%
Protein 2.38g 33%
Vitamin C 3mg 35%
Iron 0.6mg 23%
Calcium 33.9mg 24%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.3
  • 6

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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