Navy bean soup
Monday August 23, 2010 12:04 PM
Ingredients:
How to prepare:
In a Dutch oven, saute the carrots, onions, celery and garlic in oil until tender. Add broth, one can of beans, broccoli and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes. Place remaining beans in a blender or food processor; cover and process until smooth. Add to the soup with the spinach if desired; simmer for 2 minutes or until heated through. Serve with Cole slaw. Enjoy!
Shared by Laurie, TheBAG Lady
- 3 medium carrots, sliced
- 1-1/2 cups chopped onions
- 1 cup sliced celery
- 2 to 3 garlic cloves, minced
- 1 T. vegetable oil
- 2 cans (14-1/2 ounces) vegetable broth
- 2 cans (15 ounces) navy or great northern beans, rinsed and drained
- 2 cups fresh broccoli florets
- 1/2 tsp. salt
- 1/2 tsp. dried rosemary, crushed
- 1/4 tsp. dried thyme
- 1/4 tsp. pepper
- 1 cup fresh baby spinach, optional
How to prepare:
In a Dutch oven, saute the carrots, onions, celery and garlic in oil until tender. Add broth, one can of beans, broccoli and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes. Place remaining beans in a blender or food processor; cover and process until smooth. Add to the soup with the spinach if desired; simmer for 2 minutes or until heated through. Serve with Cole slaw. Enjoy!
Shared by Laurie, TheBAG Lady
