White Bean Soup with Salad Salsa

295 mins (prep 25, cooking 270)
16 ingredients
8 servings
I got this recipe from a friend. I believe it originally came from a cookbook called HeartSmart. It is very good and good for you. For a quick meal, substitute canned beans. I have also substituted chicken stock for the vegetable stock with no problems. The salsa is best in the summer when there are "real" tomatoes!

Categories:  seasonal , weeknight , beans , fall , summer , equipment , vegetarian , soups-&-stews , stove-top , time-to-make ,
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Serving Size (269.21 g)
Servings 8
Amount per Serving
Calories 141.17 Calories from Fat 20.61
% Daily Value *
Total Fat 2.29g 28.22%
Saturated Fat 0.38g 15.23%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 92.93mg 30.98%
Total Carbohydrate 28.6g 76.26%
Dietary Fiber 4.39 g 140.53%
Sugars 4.42 g %
Protein 5.13g 82.11%
Vitamin A 10545.14IU% Vitamin C 12.9mg%
Calcium 49.93mg% Iron 1.23mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
navy beans, cloves garlic, hot red pepper flakes, large, chopped fresh basil, chopped fresh parsley, clove garlic