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Basic Bean Soup

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    Source: www.cookingrecipes4u.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 sm Onion -- chopped

    2. 1 sm Carrot -- chopped

    3. 1 Celery stalk -- chopped

    4. 1 Bay leaf pn Pepper pn Salt pn Thyme

    5. 1 1/2 c Vegetable peels, leaves or -stems (celery, parsley, -broccoli, etc.) --SOUPS--

    6. 1/4 c Onions -- chopped

    7. 1/4 c Carrots -- chopped

    8. 1/4 c Celery -- chopped

    9. 1 tb Olive oil

    10. 2 c Beans -- cooked

    11. 3 c Vegetable stock recipe

    12. 1/2 ts Fennel -- crushed

    13. 1/2 ts Basil

    14. 1/2 ts Oregano

    15. 1 Bay leaf

    16. 1 tb Prepared mustard

    17. 1 tb Tomato paste

    18. 1/2 ts Garlic powder pn Salt and pepper

    Instructions Jump to Ingredients ↑

    1. 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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