Basic Bean Soup

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Time to Prepare this Recipe 60 minutes Prep: 15 minutes Cook: 45 minutes
Calories Per Serving and Nutrition Information 263 calories per serving view nutrition facts
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Ingredients

Vegetable stock
1 small onion chopped
1 small carrot chopped
1 each celery stalk chopped
1 each bay leaf
1 pinch black pepper
1 pinch salt
1 pinch thyme
1 1/2 cups vegetable peels leaves or stems, celery, parsley, broccoli, etc.
Soup
1/4 cup onions chopped
1/4 cup carrots chopped
1/4 cup celery chopped
1 tablespoon olive oil
2 cups beans cooked
3 cups vegetable stock
1/2 teaspoon fennel bulb crushed
1/2 teaspoon basil
1/2 teaspoon oregano
1 each bay leaf
1 tablespoon prepared mustard
1 tablespoon tomato paste
1/2 teaspoon garlic powder
1 pinch salt and black pepper

Directions

To make vegetable stock: Bring all ingredients to a boil.

Cover and simmer for 30 minutes.

Strain and reserve liquid.

To make soup: Saute onions, carrots, and celery in olive oil until browned.

Add one cup beans and one cup stock to sautéed vegetables.

Puree remaining beans and stock together.

Stir in remaining ingredients.

Bring to a boil, lower heat and simmer for 15 minutes.

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Nutrition Facts

Serving Size 387g
Amount per Serving
Calories 263 28% of calories from fat
% Daily Value*
Total Fat 8.0g13%
 Saturated Fat 2.0g9%
 Trans Fat 0.0g
Cholesterol 13mg4%
Sodium 1384mg58%
Total Carbohydrate 40.0g13%
 Dietary Fiber 9.0g35%
 Sugars 3.0g
Protein 11.0g22%
Vitamin A 132%  Vitamin C 15%
Calcium 11%  Iron 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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