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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Beans add extra texture and flavor to this vegetable soup.Bean Education and Awareness Network, Scottsbluff, Nebraska Ingredients:
3 medium carrots, sliced |
1-1/2 cups chopped onions |
1 cup sliced celery |
1 tablespoon canola oil |
2 to 3 garlic cloves, minced |
2 cans (14-1/2 ounces each) chicken broth |
2 cans (15 ounces each) navy or great northern beans, rinsed and drained, divided |
2 cups fresh broccoli florets |
1/2 teaspoon salt |
1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon dried thyme |
1/4 teaspoon pepper |
1 cup fresh baby spinach, optional |
Directions:
1. In a Dutch oven, saute the carrots, onions and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in broth, one can of beans, broccoli and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes.
2. Place remaining beans in a blender; cover and process until smooth. Add to the soup with spinach if desired; simmer for 2 minutes or until heated through. Yield: 8 servings (2 quarts).
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