Directions:
- Chop the onion and the carrot. Heat the olive oil in the soup pot, and saute the onion and carrot until golden.
- Rinse and put both kinds of beans into the pot with almost the entire jug of broth. (I never use all of it, for some reason-maybe that it won't fit in the pot?).
- Heat for 5 minutes, and then chop and add the parsley.
- Stir in the basil, dill-weed and Tarragon Vinegar.
- Salt and Pepper to taste.
- Dice the COOKED chicken, and add to the soup.
- Heat and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 590.27 Kcal (2471 kJ) | ||
| Calories from fat | 57.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.34g | 10% | |
|---|---|---|---|
| Cholesterol | 11.96mg | 4% | |
| Sodium | 591.05mg | 25% | |
| Potassium | 2124.61mg | 45% | |
| Total Carbs | 101.66g | 34% | |
| Sugars | 12.77g | 51% | |
| Dietary Fiber | 25.82g | 103% | |
| Protein | 33.36g | 67% | |
| Vitamin C | 20.4mg | 34% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 9mg | 50% | |
| Calcium | 211.5mg | 21% | |
| Amount Per 100 g | |||
| Calories | 186.59 Kcal (781 kJ) | ||
| Calories from fat | 18.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.01g | 10% | |
|---|---|---|---|
| Cholesterol | 3.78mg | 4% | |
| Sodium | 186.84mg | 25% | |
| Potassium | 671.61mg | 45% | |
| Total Carbs | 32.13g | 34% | |
| Sugars | 4.04g | 51% | |
| Dietary Fiber | 8.16g | 103% | |
| Protein | 10.54g | 67% | |
| Vitamin C | 6.5mg | 34% | |
| Iron | 2.9mg | 50% | |
| Calcium | 66.9mg | 21% | |
* 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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