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Ingredients
- 250 gm haricot beans
- 1 c. lowfat milk
- 30 gm butter
- 200 gm bacon bones
- 4 slc bacon
- 1 x onions, medium
- 1 stk celery
- 2 tsp garlic, crushed
- 1/2 c. corn kernels
- 1 lt chicken stock
- 1/2 c. small pasta shapes salt, pepper
- 2 tsp parsley, minced
Directions
- Place beans in a pan, cover with water and bring to the boil. Simmer till tender, about 1 1/2 hour topping up with water if necessary. Drain well.
- In an electric blender, puree 1/2 the beans with lowfat milk and set aside.
- Dice onion, bacon and celery.
- Heat butter in a large pan, cook garlic, onion, celery and bacon gently for 4 min. Add in stock and bacon bones and bring to the boil, simmer 20 min. Add in the pasta and corn, cook till tender, about 10 min.
- Throw away the bacon bones from the soup. Add in pureed and whole beans, parsley and seasoning, simmer 2 min and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 394g | |
| Recipe makes 4 servings | |
| Calories 254 | |
| Calories from Fat 180 | 71% |
| Total Fat 20.13g | 25% |
| Saturated Fat 8.69g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 716mg | 30% |
| Potassium 454mg | 13% |
| Total Carbs 9.91g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.83g | 3% |
| Protein 8.78g | 14% |
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