Greek Fasolatha (Navy Bean Soup)

1. Soak the bean in water overnight.

2. Drain beans then place in a large pot with 7 cups of cold water.

3. Add all the veggies and cook for 1 hour or until everything is tender.

4. Add the olive oil and salt and pepper.

5. Cook for another 10- 15 minutes.

6. Serve.

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Nutrient	Quantity
Total fats	165.3228 g
Protein	22.3294 g
Carbohydrates	87.0454 g
Energy	1840.193 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.8636 g
Water	979.3838 g
Aspartic acid	3.1026 g
Calcium, Ca	273.589 mg
Lutein + zeaxanthin	1546.442 g
Fiber, total dietary	16.6539 g
Fatty acids, total saturated 22:0	0.209 g
Carotene, beta	22868.27 g
Niacin	7.6908 mg
Vitamin A, RAE	2285.981 g
Arginine	1.2825 g
Riboflavin	0.8607 mg
Tocopherol, beta	0.2284 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0035 g
Fatty acids, total saturated 20:1	0.5038 g
Glutamic acid	4.3794 g
Sodium, Na	391.06 mg
Fatty acids, total saturated 16:1 undifferentiated	2.0445 g
Total lipid (fat)	165.3228 g
Manganese, Mn	2.309 mg
Fructose	7.5949 g
Proline	0.8435 g
Fatty acids, total saturated 16:0	18.7478 g
Fatty acids, total saturated 8:0	0.0023 g
Sucrose	10.9365 g
Choline, total	61.8379 mg
Sugars, total	28.1097 g
Serine	1.0555 g
Fatty acids, total saturated 10:0	0.0008 g
Fatty acids, total saturated 18:0	3.2318 g
Vitamin B-6	1.3452 mg
Selenium, Se	3.3807 g
Ash	8.1145 g
Fatty acids, total saturated 18:1 undifferentiated	115.7803 g
Pantothenic acid	3.5742 mg
Phenylalanine	1.0387 g
Copper, Cu	1.257 mg
Betaine	1.9987 mg
Thiamin	1.2911 mg
Methionine	0.2313 g
Iron, Fe	7.8189 mg
Carbohydrate, by difference	87.0454 g
Phosphorus, P	481.154 mg
Folate, total	497.931 g
Tocopherol, gamma	1.7907 mg
Lycopene	6332.6 g
Alanine	1.0467 g
Valine	1.061 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	16.846 g
Glycine	0.7556 g
Carotene, alpha	9149.856 g
Glucose (dextrose)	8.5509 g
Fatty acids, total saturated 14:0	0.0091 g
Zinc, Zn	3.6772 mg
Isoleucine	0.9534 g
Fatty acids, total saturated 12:0	0.0021 g
Fatty acids, total polyunsaturated	18.7132 g
Fatty acids, total saturated 14:1	0.0004 g
Fatty acids, total polyunsaturated 17:1	0.2025 g
Leucine	1.4848 g
Tocotrienol, alpha	0.1539 mg
Vitamin A, IU	45748.661 IU
Folate, DFE	497.931 g
Tryptophan	0.2372 g
Vitamin C, total ascorbic acid	110.9 mg
Phytosterols	413.476 mg
Galactose	0.973 g
Fatty acids, total polyunsaturated 18:1 c	0.0149 g
Fatty acids, total saturated 20:0	0.6707 g
Fatty acids, total saturated 6:0	0.0003 g
Starch	3.6608 g
Tyrosine	0.6923 g
Vitamin K (phylloquinone)	214.3411 g
Fatty acids, total saturated	22.9155 g
Histidine	0.5896 g
Fatty acids, total monounsaturated	118.533 g
Threonine	1.2387 g
Folate, food	497.931 g
Fatty acids, total polyunsaturated 17:0	0.0356 g
Cryptoxanthin, beta	0.575 g
Vitamin E (alpha-tocopherol)	26.8663 mg
Magnesium, Mg	336.273 mg
Lysine	1.2665 g
Potassium, K	2911.587 mg
Cystine	0.4161 g
Fluoride, F	24.4766 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Olive oil	0.75 cup	1432.08	0	162
Carrot	2 cups	104.96	24.5248	0.6144
Onion	1 cup	64	14.944	0.16
Tomato	2	44.28	9.5694	0.492
Celery	2 cups	32.32	5.9994	0.3434
Pepper	1 teaspoon	5.773	1.4708	0.075
navy bean	2.25 cups	156.78	30.537	1.638
celery leaf	2 cups	0	0	0