Soup Beans
Like poor people everywhere, mountain people in the South thrived for centuries on food that was indigenous, inexpensive and healthful. These days “soup beans” speak instant comfort to anyone who had familial connections from Appalachia, where every garden produced shelling beans that could be eaten fresh or grown to maturity for dry beans. Serve this thick, stew-like soup with cornbread, pickle relish and diced sweet onion.
Source: EatingWell Magazine, Soup Cookbook
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition Facts
Serving Size: 3/4 cup
Per Serving:
226 calories; protein 17.6g 35% DV; carbohydrates 35.2g 11% DV; exchange other carbs 2.5; dietary fiber 12.1g 48% DV; sugars 0.5g; fat 2.1g 3% DV; saturated fat 0.6g 3% DV; cholesterol 12.8mg 4% DV; vitamin a iu 25IU 1% DV; vitamin c 10.3mg 17% DV; folate 230.4mcg 58% DV; calcium 74.5mg 8% DV; iron 3.1mg 17% DV; magnesium 76.1mg 27% DV; potassium 681.6mg 19% DV; sodium 517.2mg 21% DV; thiamin 0.4mg 45% DV.
Exchanges:
2 starch, 1 1/2 lean protein
