Directions:
- 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.
- 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.
- Ladle into individual soup bowls, and top with cheese.
Nutrition Facts
| 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.
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