Basic Bean Soup

* Exported from MasterCook *

BASIC BEAN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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



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