Basic bean soup

Yield: 4 servings

Measure Ingredient
1 small Onion; chopped
1 small Carrot; chopped
1 Celery stalk; chopped
1 Bay leaf
pinch Pepper
¼ cup Onions; chopped
¼ cup Carrots; chopped
¼ cup Celery; chopped
1 tablespoon Olive oil
2 cups Beans; cooked
3 cups Vegetable stock recipe
½ teaspoon Fennel; crushed
pinch Salt
pinch Thyme
1½ cup Vegetable peels, leaves or stems (celery, parsley, broccoli, etc.)
½ teaspoon Basil
½ teaspoon Oregano
1 Bay leaf
1 tablespoon Prepared mustard
1 tablespoon Tomato paste
½ teaspoon Garlic powder
pinch 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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