Garlic Bean Soup
Servings: 6
2 cup onions\raw, chopped
1 cup sliced carrot
1/2 cup sliced celery\raw
12 clove garlic, peeled, crushed
2 Tbs. olive oil
3-1/2 cups fat-free low sodium chicken broth, or vegetable broth
2 Lbs. canned Great Northern beans, or garbanzo beans, rinsed, drained
1/4 tsp. chives or parsley, optional
Saute onion, carrot, celery, and garlic in oil in large saucepan 3-4 minutes. Add chicken broth and beans; heat to boiling reduce heat and simmer until vegetables are tender, 5-8 minutes. Process soup in food processor or blender until smooth. Serve in bowls; sprinkle with chives or parsley. Note: you can substitute frozen onion and prepared chopped garlic; to save preparation time, chopped baby carrots may be used. You can make soup 1-2 days in advance; refrigerate covered.
Courtesy American Dry Bean Board
http://groups.yahoo.com/group/a-little-bit-of_everything/
Servings: 6
2 cup onions\raw, chopped
1 cup sliced carrot
1/2 cup sliced celery\raw
12 clove garlic, peeled, crushed
2 Tbs. olive oil
3-1/2 cups fat-free low sodium chicken broth, or vegetable broth
2 Lbs. canned Great Northern beans, or garbanzo beans, rinsed, drained
1/4 tsp. chives or parsley, optional
Saute onion, carrot, celery, and garlic in oil in large saucepan 3-4 minutes. Add chicken broth and beans; heat to boiling reduce heat and simmer until vegetables are tender, 5-8 minutes. Process soup in food processor or blender until smooth. Serve in bowls; sprinkle with chives or parsley. Note: you can substitute frozen onion and prepared chopped garlic; to save preparation time, chopped baby carrots may be used. You can make soup 1-2 days in advance; refrigerate covered.
Courtesy American Dry Bean Board
http://groups.yahoo.com/group/a-little-bit-of_everything/
No comments:
Post a Comment