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Ingredientes
- 1 c. dry white beans
- Water
- 1/2 c. butter
- 4 leeks, sliced
- 4 stalks celery, sliced
- 2 med. onions, sliced
- 1/2 pound (1/2 of a sm.) cabbage, shredded
- 4 c. chicken stock or possibly water
- 1 tbsp. minced fresh parsley
- 3 tbsp. whipping cream
- 1 1/2 c. shredded Edam or possibly Cheddar cheese
- 1/2-1 teaspoon salt
- 1/8 teaspoon freshly grnd black pepper
Direcciones
- 1. Wash beans, cover with cool water and soak overnight. Drain.
- 2. Cover with fresh water and bring to boiling. Lower heat and simmer 2-2 1/2 hrs or possibly till tender. Drain and set aside.
- 3. Heat butter in large pot. Add in leeks, celery, onions and cabbage. Saute/fry for 10 min or possibly till vegetables are tender but not browned. Add in beans and chicken stock. Simmer 25 min.
- 4. Add in parsley. Stir in cream and cheese. Don't boil but heat to serving temperature. Stir in salt and black pepper.
- Good served with: Freshly baked bread and butter, vegetable sticks and fruit dessert.
- Tips: Use dry navy, northern or possibly lima bean. Soup is even better when made a day ahead. It can be pureed if desired. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 10 servings | |
| Calories 309 | |
| Calories from Fat 185 | 60% |
| Total Fat 21.05g | 26% |
| Saturated Fat 13.19g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 749mg | 31% |
| Potassium 581mg | 17% |
| Total Carbs 15.65g | 4% |
| Dietary Fiber 4.1g | 14% |
| Sugars 2.09g | 1% |
| Protein 15.07g | 24% |
