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Basic Bean Soup

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Submitted by twebb

YIELD

servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

Vegetable stock
1 1
SMALL SMALL ONIONS
chopped
1 1
SMALL SMALL CARROTS
chopped
1 1
EACH EACH CELERY STALKS
chopped
1 1
EACH EACH BAY LEAVES *
1 1
PINCH PINCH BLACK PEPPER *
1 1
PINCH PINCH SALT *
1 1
PINCH PINCH THYME *
1 ½ 355
CUPS ML VEGETABLE PEELS
leaves or stems, celery, parsley, broccoli, etc. *
Soup
¼ 59
CUP ML ONIONS
chopped
¼ 59
CUP ML CARROTS
chopped
¼ 59
CUP ML CELERY
chopped
1 15
TABLESPOON ML OLIVE OIL
2 473
CUPS ML BEANS
cooked
3 7.1E+2
CUPS ML VEGETABLE STOCK
½ 2.5
TEASPOON ML FENNEL BULB
crushed
½ 2.5
TEASPOON ML BASIL *
½ 2.5
TEASPOON ML OREGANO
1 1
EACH EACH BAY LEAVES *
1 15
TABLESPOON ML PREPARED MUSTARD
1 15
TABLESPOON ML TOMATO PASTE
½ 2.5
TEASPOON ML GARLIC POWDER
1 1
PINCH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 380g (13.4 oz)
Amount per Serving
Calories 189 25% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 602mg 25%
Total Carbohydrate 11g 11%
Dietary Fiber 9g 35%
Sugars g
Protein 15g
Vitamin A 72% Vitamin C 12%
Calcium 11% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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