Basic Bean Soup
Yield
servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Vegetable stock | |||
| 1 | small |
onions
chopped |
|
| 1 | small |
carrots
chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 1 | each |
bay leaves
|
*
|
| 1 | pinch |
black pepper
|
*
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
thyme
|
*
|
| 1 ½ | cups |
vegetable peels
leaves or stems, celery, parsley, broccoli, etc. |
* |
| Soup | |||
| ¼ | cup |
onions
chopped |
|
| ¼ | cup |
carrots
chopped |
|
| ¼ | cup |
celery
chopped |
|
| 1 | tablespoon |
olive oil
|
|
| 2 | cups |
beans
cooked |
|
| 3 | cups |
vegetable stock
|
|
| ½ | teaspoon |
fennel bulb
crushed |
|
| ½ | teaspoon |
basil
|
*
|
| ½ | teaspoon |
oregano
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | tablespoon |
prepared mustard
|
|
| 1 | tablespoon |
tomato paste
|
|
| ½ | teaspoon |
garlic powder
|
|
| 1 | pinch |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Vegetable stock | |||
| 1 | small |
onions
chopped |
|
| 1 | small |
carrots
chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 1 | each |
bay leaves
|
*
|
| 1 | pinch |
black pepper
|
*
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
thyme
|
*
|
| 355 | ml |
vegetable peels
leaves or stems, celery, parsley, broccoli, etc. |
* |
| Soup | |||
| 59 | ml |
onions
chopped |
|
| 59 | ml |
carrots
chopped |
|
| 59 | ml |
celery
chopped |
|
| 15 | ml |
olive oil
|
|
| 473 | ml |
beans
cooked |
|
| 7.1E+2 | ml |
vegetable stock
|
|
| 2.5 | ml |
fennel bulb
crushed |
|
| 2.5 | ml |
basil
|
*
|
| 2.5 | ml |
oregano
|
|
| 1 | each |
bay leaves
|
*
|
| 15 | ml |
prepared mustard
|
|
| 15 | ml |
tomato paste
|
|
| 2.5 | ml |
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: Sauté onions, carrots, and celery in olive oil until browned.
Add one cup beans and one cup stock to sautéed vegetables.
Purée remaining beans and stock together.
Stir in remaining ingredients.
Bring to a boil, lower heat and simmer for 15 minutes.
