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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 21 x ca. 30 g | Chicken Broth, condensed, defatted, or vegetable stock |
| 16 x ca. 30 g | Water, for the broth |
| 1 | Head garlic, about 8 cloves |
| 1 x ca. 450 g | Frozen broccoli spears |
| 2 1/2 x ca. 450 g | Potatoes, peeled & diced |
| 1/4 Teelöffel | Fresh ground black pepper, or to taste |
| 1 Teelöffel | Salt |
| 15 1/2 x ca. 30 g | Canned kidney beans, drained, rinsed |
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Mix the water and broth in a defatting cup and defat the broth. Pour defatted broth into a large (6 quart) pot. Add the salt and pepper and minced garlic. I use a garlic press. Bring to a simmer.
Cut the broccoli spear stalks into 3/4 inch pieces and add to pot. Save the brocolli florettes for later. Peel and dice (3/4 inch) the potatoes. Add to pot. Simmer 5 minutes.
Add the kidney beans and brocolli florettes to the pot and simmer until desired tenderness is reached.
Per serving: 267 Calories; 1g Fat (3% calories from fat); 13g Protein; 51g Carbohydrate; 0mg Cholesterol; 1434mg Sodium
17, 97.
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