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| Home -> [Soups & Stews, Vegetarian] -> [Basic bean soup Recipe] |
Basic bean soup
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Soups & Stews, Vegetarian |
Rating: |
0 |
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Ingredients:
| | VEGETABLE STOCK | | 1
| small | Onion, chopped | | 1
| small | Carrot, chopped | | 1
| | Celery stalk, chopped | | 1
| | Bay leaf | | | Pn Pepper | | | Pn Salt | | | Pn 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 | | | Pn Salt and pepper |
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Procedures:
| 1 | To make vegetable stock: bring all ingredients to a boil. | | 2 | Cover and simmer for 30 minutes. | | 3 | Strain and reserve liquid. | | 4 | To make soup: sasute onions, carrots, and celery in olive oil until browned. | | 5 | Add one cup beans and one cup stock to sauteed vegetables. | | 6 | Puree remaining beans and stock toether. | | 7 | Stir in remaining ingredients. | | 8 | Bring to a boil, lower heat and simmer for 15 minutes. | | 9 | 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. | | 10 | Bouillon, bean cooking liquid or a combination may be used for vegetable stock |
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