Directions:
- Soak beans overnight. Drain, cover with water and bring to a boil over high heat. Drain and rinse again. Return to pot and cover with 2 inches of cold water. Bring to a boil, reduce heat and simmer.
- Sauté onion, carrots and celery in olive oil until golden. Add to the beans with the tomatoes and their juice, parsley, thyme and salt and pepper to taste.
- Cover pot and simmer until soup has thickened and beans are tender, about 2 hours. (I like to put my soup in a dutch oven with a tight lid & bake at 300 degrees - it doesn't seem tot heat the house up as much & there is no risk of scorching) Check often to avoid sticking if on stove top (check at an hour if in the oven), adding more water if necessary. Remove from heat and stir in lemon juice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 469.39 Kcal (1965 kJ) | ||
| Calories from fat | 175.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.46g | 30% | |
|---|---|---|---|
| Sodium | 72.68mg | 3% | |
| Potassium | 1823.19mg | 39% | |
| Total Carbs | 57.33g | 19% | |
| Sugars | 8.03g | 32% | |
| Dietary Fiber | 14.93g | 60% | |
| Protein | 19.35g | 39% | |
| Vitamin C | 21.1mg | 35% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 8.3mg | 46% | |
| Calcium | 235.8mg | 24% | |
| Amount Per 100 g | |||
| Calories | 164.89 Kcal (690 kJ) | ||
| Calories from fat | 61.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.84g | 30% | |
|---|---|---|---|
| Sodium | 25.53mg | 3% | |
| Potassium | 640.44mg | 39% | |
| Total Carbs | 20.14g | 19% | |
| Sugars | 2.82g | 32% | |
| Dietary Fiber | 5.24g | 60% | |
| Protein | 6.8g | 39% | |
| Vitamin C | 7.4mg | 35% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 2.9mg | 46% | |
| Calcium | 82.8mg | 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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