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Ingredientes
- 1 c. Uncooked dry navy beans
- 2 Tbsp. Extra virgin olive oil
- 1 med Onion, minced
- 3 cl Garlic, chopped
- 3 med Baking potatoes, cut into - 1/2 cubes
- 2 lrg Carrots, sliced
- 1 stalk celery, minced
- 1 1/2 c. Cabbage, sliced
- 1 Tbsp. Fresh parsley, finely minced
- 2 tsp Bouillon cube, vegetable - flavor and in
- 1 x Bay leaf
- 6 c. To 8 c. of water
Direcciones
- Soak beans for 20 min in sufficient lukewarm water to cover. Heat oil in Dutch oven over medium heat till warm. Add in onion and garlic; cook and stir till tender. Drain beans. Add in beans potatoes, carrots, celery, cabbage, parsley, bouillon, bay leaf and 6 c. water to Dutch oven; mix well. Bring to a boil. Reduce heat; simmer 1 to 1-1/4 hrs or possibly till beans are tender if necessary, add in additional water during cooking for desired consistency. If you like, salt to taste. 6 (1 -1/2 c.) servings (9 c.)
- NOTE: Will use a 17 kind beans mix with barely in place the white navy beans that can be found at Trader Joe's stores in California.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 9 servings | |
| Calories 162 | |
| Calories from Fat 31 | 19% |
| Total Fat 3.51g | 4% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Potassium 599mg | 17% |
| Total Carbs 27.19g | 7% |
| Dietary Fiber 7.9g | 26% |
| Sugars 2.92g | 2% |
| Protein 6.78g | 11% |
