Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Bean | 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
- 1/4 cup each beans
- 1 stalk celery
- 1/4 cup celery tops
- 1 each medium onion
- 1/4 teaspn
- 2 tablespns
- 1/8 level teaspn
- 1/2 level teaspn
- 1/4 powdered salt simmer all together 3-4 hours
Directions
¼ cup each beans and split peas 1 each medium onion and carrot, sliced 1 stalk celery or ¼ cup celery tops or ¼ teaspn. celery seed or salt 1-2 tablespns. chopped parsley ⅛ level teaspn. thyme ½ level teaspn. leaf sage or ¼ powdered Salt
Simmer all together 3-4 hours; strain, serve. Parsley may be added after straining soup. Savory, marjoram and other herbs may be used, or the herbs may be omitted altogether.
Other legumes may be substituted for the ones given. Tomato or browned flour or both may be added. This stock is excellent for gravies and sauces. A thick soup may be made by rubbing the vegetables through the colander instead of straining them out.