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Servings: 1
16 g protein
98 g carbs
4 g fat
481 kcal

Instructions

  • Rinse and soak the whole grains and beans in water for one hour.
  • In a large stock pot add onions, carrots, celery, red pepper and minced garlic with about 2/3 cups of water.
  • Cook on medium high heat for approximately 3 minutes.
  • Drain the whole grains and beans and add to the soup.
  • Add remaining water, bay leaf, curry powder, red wine vinegar, parsley, salt & pepper. Stir to mix all the ingredients.
  • Bring the soup to a boil and turn down the heat to low.
  • Cover and cook the soup for approximately 1 to 1 ½ hours while stirring occasionally.
  • Add more water if soup is too thick. Serve hot in soup bowls.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 481 kcal

Calories from Fat 36


% Daily Values*


Total Fat 4 g

5.71%


Saturated Fat 0.71 g

2.96%



Polyunsaturated Fat 1.73 g



Monounsaturated Fat 1.03 g



Cholesterol 0 mg

0%



Sodium 305 mg

13.26%



Potassium 1031 mg



Total Carbohydrate 98 g

31.61%


Dietary Fiber 16.06 g

50.19%



Sugars 5.38 g

5.98%



Protein 16 g


Vitamin A 43.22%

Vitamin C 30%


Calcium 13.6%

Iron 46.15%


* Nutritional Values are estimated and may vary

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