Fassoulada (Bean Soup)

1. Soak beans in hot water to cover for 30 minutes. Saute onion, garlic, carrot, and celery in oil until limp.

2. Add tomato puree and water. Bring to a boil. Add drained beans and salt and pepper.

3. Simmer for about 2 hours, or until beans are tender. Add parsley after 1 3/4 hours.

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Nutrient	Quantity
Total fats	114.1138 g
Protein	48.67 g
Carbohydrates	179.2461 g
Energy	1778.9312 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.0542 g
Water	1608.1701 g
Aspartic acid	6.0991 g
Calcium, Ca	458.5749 mg
Lutein + zeaxanthin	3896.856 g
Fiber, total dietary	27.2196 g
Fatty acids, total saturated 22:0	0.1393 g
Carotene, beta	11862 g
Niacin	19.8999 mg
Vitamin A, RAE	1095.68 g
Arginine	2.3151 g
Riboflavin	1.899 mg
Tocopherol, beta	0.126 mg
Fatty acids, total saturated 20:1	0.3359 g
Glutamic acid	10.2095 g
Sodium, Na	490.7191 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3629 g
Total lipid (fat)	114.1138 g
Manganese, Mn	4.0771 mg
Fructose	24.5612 g
Proline	1.6545 g
Fatty acids, total saturated 16:0	12.9554 g
Sucrose	5.8552 g
Choline, total	187.6392 mg
Sugars, total	58.9646 g
Serine	2.0368 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	2.2502 g
Vitamin B-6	2.6034 mg
Selenium, Se	11.5148 g
Ash	19.0131 g
Fatty acids, total saturated 18:1 undifferentiated	77.7239 g
Pantothenic acid	8.5374 mg
Phenylalanine	1.9323 g
Copper, Cu	4.282 mg
Betaine	2.488 mg
Thiamin	2.2589 mg
Methionine	0.421 g
Iron, Fe	28.9499 mg
Carbohydrate, by difference	179.2461 g
Phosphorus, P	974.4809 mg
Folate, total	901.0906 g
Tocopherol, gamma	3.1872 mg
Lycopene	178818.6 g
Alanine	1.8865 g
Valine	1.9757 g
Fatty acids, total saturated 18:2 undifferentiated	12.1911 g
Glycine	1.4224 g
Carotene, alpha	2503.44 g
Glucose (dextrose)	27.3798 g
Fatty acids, total saturated 14:0	0.0189 g
Zinc, Zn	8.5864 mg
Isoleucine	1.7032 g
Fatty acids, total polyunsaturated	14.2458 g
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	2.717 g
Tocotrienol, alpha	0.148 mg
Vitamin A, IU	21874.6877 IU
Folate, DFE	901.0906 g
Tryptophan	0.4763 g
Vitamin C, total ascorbic acid	285.8507 mg
Phytosterols	297.36 mg
Galactose	0.6144 g
Fatty acids, total saturated 20:0	0.4471 g
Starch	1.0296 g
Tyrosine	1.2752 g
Vitamin K (phylloquinone)	1125.3472 g
Fatty acids, total saturated	15.8356 g
Histidine	1.1176 g
Fatty acids, total monounsaturated	79.5589 g
Threonine	1.7867 g
Folate, food	901.0906 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Vitamin E (alpha-tocopherol)	33.0307 mg
Magnesium, Mg	733.3088 mg
Lysine	2.3382 g
Potassium, K	6387.4462 mg
Cystine	0.4894 g
Fluoride, F	10.944 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	2 teaspoons	8.344	1.8514	0.028
Olive oil	0.5 cup	954.72	0	108
Carrot	1	29.52	6.8976	0.1728
Onion	2 cups	128	29.888	0.32
Tomato Puree	1 can	312.36	73.8156	1.7262
Celery	2 stalks	20.48	3.8016	0.2176
Parsley	1 cup	21.6	3.798	0.474
Water	3 quarts	0	0	0
salt pepper	0	0	0	0
navy bean	1 lb	303.9072	59.1939	3.1752