longtallsally05
05-19-2011, 07:41 PM
I'm shocked, but my veggie-hating daughter just ate 3 bowls of this at dinner:
Vegetable Bean Soup
4 med. carrots, sliced
1 onion, chopped
1.5 cups celery, sliced
3 cloves garlic, minced
1 Tbsp olive oil
1 box chicken broth, reduced sodium
2 cans (15 oz each) great northern beans, rinsed & drained, divided
2 cups broccoli florets
1/2 tsp salt
1/2 tsp dried rosemary, crushed
1/4 tsp dried thyme
1/4 tsp pepper
2 cups baby spinach, cut into ribbons
In a soup kettle, saute the carrots, onion, celery & garlic in oil until tender. Add broth, 1 can of beans, broccoli & seasonings; bring to a boil. Reduce heat & simmer, uncovered, for 5-7 minutes. Place remaining beans in a food processor; cover & process until smooth. Add to the soup with the spinach; simmer for 2 minutes. Yield: 8 servings
No nagging required...I could hardly believe it!
I got the original recipe from Taste Of Home's Heartwarming Soups 2009 edition. I modified the proportions, but basically it's the same recipe. And it's awesome!
Vegetable Bean Soup
4 med. carrots, sliced
1 onion, chopped
1.5 cups celery, sliced
3 cloves garlic, minced
1 Tbsp olive oil
1 box chicken broth, reduced sodium
2 cans (15 oz each) great northern beans, rinsed & drained, divided
2 cups broccoli florets
1/2 tsp salt
1/2 tsp dried rosemary, crushed
1/4 tsp dried thyme
1/4 tsp pepper
2 cups baby spinach, cut into ribbons
In a soup kettle, saute the carrots, onion, celery & garlic in oil until tender. Add broth, 1 can of beans, broccoli & seasonings; bring to a boil. Reduce heat & simmer, uncovered, for 5-7 minutes. Place remaining beans in a food processor; cover & process until smooth. Add to the soup with the spinach; simmer for 2 minutes. Yield: 8 servings
No nagging required...I could hardly believe it!
I got the original recipe from Taste Of Home's Heartwarming Soups 2009 edition. I modified the proportions, but basically it's the same recipe. And it's awesome!