Estimated Nutrition (whole recipe, rough)
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | 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 cup navy, pea, or other dried white beans, washed and picked over
- 6 cups chicken, beef, or vegetable stock, or water, plus more if necessary
- 2 carrots, peeled and roughly chopped
- 1 medium turnip or parsnip, peeled and roughly chopped
- 1 potato, peeled and roughly chopped
- 1 celery stalk, roughly chopped
- 3 or 4 sprigs fresh parsley, plus minced fresh parsley leaves for garnish
- ½ tbsp fresh rosemary or thyme leaves or ½ tsp dried
- 2 tbsp butter or extra-virgin olive oil (optional)
- salt and freshly ground black pepper to taste
Directions
Place the beans and stock or water together in a large saucepan or casserole and turn the heat to medium-high; add the carrots, turnip, potato, celery, parsley, and herb.
When it boils, turn the heat down to medium-low and cover partially.
Cook, stirring occasionally, until the beans are very soft, at least 1 hour.
Put the mixture through a food mill or strainer, or puree it in a blender (you may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding)
Reheat, adding more stock or water if necessary to achieve the consistency you like.
Stir in the butter or oil, season with salt and pepper, garnish, and serve.
Category:Cathy's Recipes
Category:Soup Recipes
Category:Navy bean Recipes
Category:White bean Recipes
Category:Chicken stock Recipes
Category:Beef stock Recipes
Category:Vegetable stock Recipes
Category:Carrot Recipes
Category:Turnip Recipes
Category:Parsnip Recipes
Category:Potato Recipes
Category:Celery Recipes