Basic Bean Soup

60 minutes Prep: 15 minutes Cook: 45 minutes

263 calories per serving view nutrition facts

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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

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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Serving Size 387g

Amount per Serving

Calories 263 28% of calories from fat