Servings
4 s
Ingredients
1259
- 1 small Onion; chopped
- 1 small Carrot; Chopped
- 1 Celery stalk; chopped
- 1 Bay leaf
- pinch Pepper
- pinch Salt
- pinch Thyme
- 1 1/2 cups Vegetable peels, leaves or stems (celery, parsley, broccoli, etc.)
1725
- 1/4 cup Onions; chopped
- 1/4 cup Carrots; chopped
- 1/4 cup
- 1 tablespoon Olive oil
- 2 cups Beans; cooked
- 3 cups Vegetable stock recipe
- 1/2 teaspoon Fennel; crushed
- 1/2 teaspoon Basil
- 1/2 teaspoon Oregano
- 1 Bay leaf
- 1 tablespoon Prepared mustard
- 1 tablespoon Tomato paste
- 1/2 teaspoon Garlic powder
- pinch Salt and pepper
Directions
- 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 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini