Advertisement
Ingredients
2 tablespoons butter
2 carrots
2 stalks celery
1 large onion
4 cloves garlic
1 ½ tablespoons curry powder
1 pound white beans, dried
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (8 servings)
39 grams carbs; 8 milligrams cholesterol; 236 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 10 grams fiber; 249 milligrams sodium; 14 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Melt the butter in a large soup pot over medium heat. Put the carrots, celery, onion and garlic in a food processor and process until smooth but still chunky.
- Step 2
Transfer to the pot and cook, stirring for 5 minutes. Add half the curry, stir and cook until the vegetables are nearly soft, about 5 more minutes.
- Step 3
Add the beans and gallon cold water. Bring to a boil and simmer for 3 hours, adding more water to keep the beans covered by 1 inch. Season with salt and pepper to taste and add the remaining curry powder to taste. Serve with crusty bread.
Private Notes