Sopa de Frijoles (Bean Soup)

Name: Sopa de Frijoles (Bean Soup)
Ingredients: Cook one pint pink beans; in two quarts beef stock; Add one cup chopped onions; two green, two ripe chiles; one quart canned tomatoes; two tablespoons chopped parsley

From California Mexican-Spanish cook book, 1914

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1113Calories

81 gProtein

188 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories1113 kcal

Protein81 g

Carbohydrates188 g

Fiber37 g

Sugars48 g

Total Fat6.8 g

Saturated Fat1.1 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.9 g

Cholesterol0 mg

Sodium5438 mg

Potassium8244 mg

Calcium518 mg

Iron32 mg

Magnesium515 mg

Phosphorus1452 mg

Zinc8.2 mg

Copper2.7 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C79 mg

Vitamin A0 mcg

Vitamin E3.5 mg

Vitamin K15 mcg

Vitamin B61.8 mg

Vitamin B120 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)2 mg

Niacin (B3)19 mg

Folate635 mcg

Choline225 mg

Caffeine0 mg

Water2952 g

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 2. The excerpt below is the record exactly as published.

Sopa de Frijoles (Bean Soup) Cook one pint pink beans in two quarts beef stock till tender. Add one cup chopped onions, two green, two ripe chiles (fresh or canned), one quart canned tomatoes, two tablespoons chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.