Basic Bean Soup Recipe
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Ingredients : Basic Bean Soup Recipe
VEGETABLE STOCK
1 small Onion, chopped
1 small Carrot, chopped
1 Celery stalk, chopped
1 Bay leaf
pinch Pepper
pinch Salt
pinch Thyme
1 1/2 cup Vegetable peels, leaves or
-stems (celery, parsley,
-broccoli, etc.)
SOUPS
1/4 cup Onions, chopped
1/4 cup Carrots, chopped
1/4 cup Celery, chopped
1 tbsp Olive oil
2 cup Beans, cooked
3 cup Vegetable stock recipe
1/2 tsp Fennel, crushed
1/2 tsp Basil
1/2 tsp Oregano
1 Bay leaf
1 tbsp Prepared mustard
1 tbsp Tomato paste
1/2 tsp Garlic powder
pinch Salt and pepper
To make vegetable stock: Bring all ingredients to a boil. Cover and
simmer for 30 minutes. Strain and reserve liquid.
To make soup: Sasute onions, carrots, and celery in olive oil until
browned.
Add one cup beans and one cup stock to sauteed vegetables.
Puree remaining beans and stock toether.
Stir in remaining ingredients.
Bring to a boil, lower heat and simmer for 15 minutes.
Per serving: 170 cal; 9 g prot; 221 mg sod; 30 g carb; 4 g fat; 0 mg
chol; 104 mg cal
Hint: Pinto, black, navy or other hearty beans may be used.
Bouillon, bean cooking liquid or a combination may be used for
vegetable stock.
From DEEANNE's recipe files
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