Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Navy Bean | 1/2 cup (91g) cooked | 127 |
| Canola | 1 tbsp (14g) | 124 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Safflower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/4 cup dried navy beans, * picked
- -over, rinsed, soaked over-
- -night in ample water to
- -cover
- 5 cup boiling water
- 1 tbsp safflower -=or=-
- 1 tbsp canola
- 1 cup leeks sliced thinly (white
- -and green parts -=or=-
- 1 cup onion, coarsely chopped
- 2 large carrots, halved lengthwise &
- -cut into ½" slices
- 2 large celery rib, finely diced
- 2 large bay leaves
- 2 tsp salt, or to taste
- =
Directions
Drain and rinse the beans. Place them in the cooker with the water, oil, leeks, carrots, celery, bay leaves and tarragon. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure, and cook for 8 minutes. Allow the pressure to come down naturally, (by turning off heat & allow to sit until pressure in naturally released) or use a quick-release method. (running pressure cooker under cold water to release the pressure). If the beans are not quite tender, either return to high pressure for another minute or two or replace lid (but do not lock) the lid and simmer until the beans are done. Remove the bay leaves and add salt. (to taste) if the soup is too thin, with slotted spoon, transfer about 1 cup of the beans to a food processor or blender, and puree. Stir the puree back into the soup.