Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------VEGETABLE STOCK---------------------------
1 sm Onion; chopped pn Salt
1 sm Carrot; chopped pn Thyme
1 Celery stalk; chopped 1 1/2 c Vegetable peels, leaves or
1 Bay leaf -stems (celery, parsley,
pn Pepper -broccoli, etc.)

---------------------------SOUPS--------------------------------
1/4 c Onions; chopped 1/2 ts Basil
1/4 c Carrots; chopped 1/2 ts Oregano
1/4 c Celery; chopped 1 Bay leaf
1 tb Olive oil 1 tb Prepared mustard
2 c Beans; cooked 1 tb Tomato paste
3 c Vegetable stock recipe 1/2 ts Garlic powder
1/2 ts Fennel; crushed pn 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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