4 Serves
92 Mins
42 g
121 g
9 g
Heat the olive oil in a large pot over medium heat.
Ingredients, vitamins, and health benefits
Olive Oil
Onion
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HonduranVitamin K
17 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
723 µg / 400 µgCalcium
182 mg / 1,300 mgIron
13 mg / 18 mgMagnesium
260 mg / 420 mgPhosphorus
765 mg / 1,250 mgPotassium
2676 mg / 4,700 mgSodium
921 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
29 g / 28 gSugar
8 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
91 gAlcohol
0 g
Add the diced onions and minced garlic to the pot, sautéing until the onions are translucent and fragrant.
Stir in the red beans, carrots, and vegetable broth, bringing the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer the soup until the beans are tender.
Season the soup with salt and black pepper to taste before serving hot.
Minced Garlic
Red beans
Carrots
Vegetable Broth
Salt
Black Pepper
Vitamin A
334 µg / 900 µgVitamin C
15 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
723 µg / 400 µgCalcium
182 mg / 1,300 mgIron
13 mg / 18 mgMagnesium
260 mg / 420 mgPhosphorus
765 mg / 1,250 mgPotassium
2676 mg / 4,700 mgSodium
Fiber
29 g / 28 gSugar
8 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20
g13
g11
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Persian
TunisianZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
6 µg / 55 µgAlcohol
0 g