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Ingredientes
- 3 Tbsp. Butter
- 2 x Carrots, sliced
- 3 x Leeks, cut in 1" pcs (or possibly 6 - 8 scallions, I prefer leeks)
- 2 c. Minced cabbage
- 2 stalk celery, sliced
- 1 tsp Salt
- 1 1/2 tsp Sugar
- 4 c. Water
- 3 c. Vegetable broth (I use a vegetable bouillon pwdr)
- 1 c. COOKED dry navy beans, liquid removed
- 2 med Potatoes, sliced
- 1/2 c. Frzn peas Shredded Swiss cheese
Direcciones
- (Best made dairy because the cheese is fabulous on top!)
- In saucepan, combine butter, carrots, leeks, cabbage, celery, salt, and sugar. Cover and cook over low flame for 30 min. Add in water and vegetable broth. Bring to boil. Add in beans, potatoes, and peas. Cover and simmer for 45 min. Remove vegetables and puree in blender. Mix with liquid and correct seasoning. Serve with shredded cheese. Freezes well.
- Serves 8 - 10.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2742g | |
| Calories 1527 | |
| Calories from Fat 342 | 22% |
| Total Fat 39.1g | 49% |
| Saturated Fat 22.54g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 5712mg | 238% |
| Potassium 4909mg | 140% |
| Total Carbs 244.05g | 65% |
| Dietary Fiber 70.7g | 236% |
| Sugars 41.81g | 28% |
| Protein 61.85g | 99% |
