Vegetable Bean Soup

* Exported from MasterCook *

Vegetable Bean Soup

Recipe By : Fear of Frying 1996
Serving Size : 1 Preparation Time :0:00
Categories : Fear Of Frying Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 cups low-salt chicken broth
1 medium onion -- chopped
3 carrots -- peeled and sliced
3 celery stalks -- sliced
19 ounces canned black beans -- undrained
(Progresso)
2 potatoes -- peeled and chopped
10 basil leaves -- chopped
1 teaspoon chili powder -- mild
1 teaspoon dried thyme -- crushed
Salt and pepper -- to taste

Combine all the ingredients in a large, heavy pot. Bring to a boil, then
lower heat to medium-low. Stir, cover, and simmer for 30 minutes or until
the vegetables are tender. Puree the soup in small batches in a food
processor or large blender. Return the puree to the pot. Add salt and
freshly ground pepper to taste, and reheat just to the boiling point. Serve
hot with crusty bread or homemade muffins for a great meal.

* Prep: 10 minutes. Cook: 30 minutes. Yield: 9 to 10 cups. *Per 9th: 105
cals, 1 g fat, 11%. 665 mg sodium. * *Fear of Frying: A Sensible Approach
to Quick & Easy, Healthy, Low-Fat Eating for the Busy Family. (1996) by
Virginia N. White (Chronimed Publishing).


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NOTES : progresso