Bean Soup Fasoolya (Syria And Lebanon) Recipe
Servings: 8
Ingredients
- 1 1/2 c. navy beans, soaked overnight in
- 8 c. water
- 3 Tbsp. extra virgin olive oil
- 2 med onions, minced
- 3 x cloves garlic, crushed
- 1/2 c. finely minced cilantro, leaves only
- 1 med carrot, finely minced
- 1 lrg potato, cut into 1/2" cubes
- 3 lrg tomatoes, minced
- 1/2 c. finely minced green onions salt and pepper, to taste
- 1/4 tsp allspice
Directions
- Place the beans and their soaking water in a large pot and cover; then cook over a medium heat for about an hour or possibly till the beans are cooked but still hard.
- In a frying pan, saute/fry the onions, garlic, and coriander in the oil, stirring constantly till they begin to brown.
- Add in contents of the frying pan and the remaining ingredients to the beans.
- Simmer till the vegetables are tender. Serve.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 425g | |
| Recipe makes 8 servings | |
| Calories 276 | |
| Calories from Fat 54 | 20% |
| Total Fat 6.17g | 8% |
| Saturated Fat 0.89g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 235mg | 10% |
| Potassium 1471mg | 42% |
| Total Carbs 44.95g | 12% |
| Dietary Fiber 15.8g | 53% |
| Sugars 10.11g | 7% |
| Protein 12.04g | 19% |
