Basic Bean Soup

Title:
Basic Bean Soup

Yield:
4 Servings

Categories:
Vegetarian,
Vegan,
Soups




Ingredients:




------------------------------VEGETABLE
STOCK------------------------------


     1 sm Onion; chopped


     1 sm Carrot; chopped


     1    Celery stalk; chopped


     1    Bay leaf


       pn Pepper


       pn Salt


       pn Thyme


 1 1/2 c  Vegetable peels, leaves or


          -stems (celery, parsley,


          -broccoli, etc.)





-----------------------------------SOUPS-----------------------------------


   1/4 c  Onions; chopped


   1/4 c  Carrots; chopped


   1/4 c  Celery; chopped


     1 tb Olive oil


     2 c  Beans; cooked


     3 c  Vegetable stock recipe


   1/2 ts Fennel; crushed


   1/2 ts Basil


   1/2 ts Oregano


     1    Bay leaf


     1 tb Prepared mustard


     1 tb Tomato paste


   1/2 ts Garlic powder


       pn Salt and pepper





  To make vegetable stock: Bring all ingredients to a boil. Cover and simmer


 for 30 minutes. Strain and reserve liquid.


 


  To make soup: Sasute onions, carrots, and celery in olive oil until


 browned.


 


  Add one cup beans and one cup stock to sauteed vegetables.


 


  Puree remaining beans and stock toether.


 


  Stir in remaining ingredients.


 


  Bring to a boil, lower heat and simmer for 15 minutes.


 


  Per serving: 170 cal; 9 g prot; 221 mg sod; 30 g carb; 4 g fat; 0 mg chol;


     104 mg cal


 


  Hint: Pinto, black, navy or other hearty beans may be used. Bouillon, bean


 cooking liquid or a combination may be used for vegetable stock.


 


  From DEEANNE's recipe files


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini