Easy Garlic Bean Soup
Easy Garlic Bean Soup recipe
Yield
4 servingsPrep
825 minCook
120 minReady
945 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
white beans
|
|
| 1 | head |
garlic
head, roasted |
*
|
| 1 |
sweet red bell peppers
roasted |
*
|
|
|
salt and black pepper
|
*
|
||
|
vegetable stock
or chicken stock |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
white beans
|
|
| 1 | x |
garlic
head, roasted |
*
|
| 1 | x |
sweet red bell peppers
roasted |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
vegetable stock
or chicken stock |
*
|
Directions
Soak beans overnight, drain.
Cover beans with stock in a stockpot, bring to a boil and then down to a simmer.
Roast garlic and red pepper in oven for approx one hour until soft.
Peel off blackened skin of Red pepper and discard.
Dice and add to beans and broth.
Squeeze roasted garlic out of cloves into broth.
Cook approx. 2 hours until beans are tender.
Purée half the mixture and return to the pot.
