Photo: Cala
Estimated Nutrition (whole recipe, rough)
78
Calories
3g
Protein
1g
Fat
17g
Carbs
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 |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 part of beans to 2 parts of corn
- 2 parts of corn
- salt
- parsley
Directions
1
Use 1 part of beans to 2 parts of corn; put either, neither or both through a colander; add rich milk and salt.
2
For variety, flavor the soup with celery or onion or both, and add a sprinkling of chopped parsley just before serving.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg