Three Bone Soup With Veggies and Beans
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Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (1)

Three Bone Soup With Veggies and Beans

NUTRITION · PER SERVING225M COOK
CAL 100%·PRO 100%
CARBS 38G8% OF CAL
14G FIBER19G OTHER6G TOTAL SUGAR
FAT 118G53% OF CAL
45G SAT73G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty soup made from leftover bones and meats, simmered with vegetables and beans. Filling and economical, a great way to use food scraps.

mainbritishsoupchickenporkdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • a selection of leftover cooked bones from previous dinners (* see note below - I used:)
  • 1 leftover cooked chicken carcass
  • 1 leftover cooked lamb leg bone
  • leftover bones from cooked short ribs
  • 4 litres (1 gallon) water
  • 2 chicken stock cubes ((or 2 tsp bouillon for gluten-free) this is optional but adds even more flavour)
  • 1 onion (sliced in half - no need to peel)
  • 4 large carrots (one broken in half (no need to peel), the rest peeled and chopped into chunks)
  • 1 stick of celery (broken in half)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 400 g (14 oz tin) cooked cannellini beans (washed and drained)
  • 200 g (half of a 14 oz tin) cooked mixed beans (washed and drained)
  • 1/2 savoy cabbage (sliced into strips)
  • leftover shredded meat from the meat bones (defrosted)
  • 4 radishes (chopped finely)
PREP
15M
SODIUM
2284MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.