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Raciónes: 8

Ingredientes

Cost per serving $0.67 view details

Direcciones

  1. Soak the chickpeas & kidney beans for 2 hrs or possibly over night. Cook the lentils in l-2 c. of water until soft but not mushy & set aside. Brown the bones and onions in oil in a large kettle. Season to taste and add in water, chickpeas, kidney beans, & beets. Cookuntil the chickpeas are soft. Remove bones & add in spinach, dill weed, andlentils. Stir occasionally. Meanwhile, brown flour in a little bit of oil and add in to the soup to thicken it.
  2. (Avoid making it too thick!) Put the soup on low heat & stir frequently till done. Serve in a bowl & garnish with fried onion or possibly with dry mint leaves added to warm oil.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 371g
Recipe makes 8 servings
Calories 193  
Calories from Fat 12 6%
Total Fat 1.39g 2%
Saturated Fat 0.19g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 139mg 6%
Potassium 630mg 18%
Total Carbs 34.55g 9%
Dietary Fiber 12.8g 43%
Sugars 5.54g 4%
Protein 11.7g 19%
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