Bean soup with nuts lean
Composition / ingredients
6
Servings:
Step-by-step cooking
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Step 8:
Beans (preferably white, I only had dark, it stains potatoes when cooking), pour boiling water, let stand for 40 minutes. Drain the water, pour cold water and put it to cook until ready.
Peel the potatoes, cut into cubes, and throw them to the already almost ready beans, add salt.
Fry onions and carrots separately.
When the potatoes are cooked, add to the soup lean bean roast, laurel. add salt and pepper to the leaf, ground nuts, and at the end pour the greens.
Peel the potatoes, cut into cubes, and throw them to the already almost ready beans, add salt.
Fry onions and carrots separately.
When the potatoes are cooked, add to the soup lean bean roast, laurel. add salt and pepper to the leaf, ground nuts, and at the end pour the greens.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Beans - 328 kcal/100g
- White beans - 352 kcal/100g
- Fiery red beans - 23 kcal/100g
- Fresh frozen beans in a package (300 g.) - 102 kcal/100g
- Bay leaf - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
