6 Serves
90 Mins
Soak the dried beans in water overnight. Drain and rinse before beginning the cooking process.
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Vitamin E
4 mg / 15 mgVitamin K
145 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
79 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
175 mg / 1,250 mgPotassium
891 mg / 4,700 mgSodium
742 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
4 g / 28 gSugar
29 g / 50 gSaturated Fat
7 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
In a large pot, heat the cooking oil over medium heat. Add the diced onion and sauté until translucent.
Add the sliced smoked sausage to the pot and brown lightly. Stir in the paprika, carrots, and parsley root.
Add the soaked beans and enough water to cover everything. Bring to a boil, then reduce heat and simmer until the beans are tender.
Prepare a roux by whisking flour with a little oil in a separate small saucepan, then stir it into the soup to thicken. Season with salt and pepper to taste.
Serve the soup hot, garnished with a generous dollop of sour cream.
25
g75
g24
g
