Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

Browse by categories