Garlic Bean Soup

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Garlic Bean Soup

Source: previously posted to SDA-veg-recipes by Illinoian1

 

2 cups chopped onion

1 cup sliced carrot

1/2 cup sliced celery

12-14 medium cloves garlic, peeled, crushed

2 Tbsp. olive oil

2 cans (14 1/2 oz. each) fat-free reduce-sodium chicken-like broth or

vegetable broth

2 cans (15 ounces each) Great Northern beans or garbanzo beans, rinsed,

drained

Salt and Pepper

Finely chopped chives or parsley, optional

 

Sauté onion, carrot, celery and garlic in oil in large saucepan 3 to 4

minutes. Add chicken-like broth and beans; heat to boiling reduce heat and

simmer

until vegetables are tender, 5 to 8 minutes.

 

Process soup in food processor or blender until smooth. Serve in bowls;

sprinkle with chives.

 

Frozen onion and prepared chopped garlic can be substituted; also to save

preparation time, chopped baby carrots may be used. Soup can be made 1 to 2

days in advance; refrigerate covered.

 

Nutrition Information Per Serving:

255 calories, 5 grams fat,39 grams carbohydrate, 545 mg sodium, 15 grams

protein, 0 mg cholesterol

 

Servings: 6 (about 1 cup each)

 

Source:

American Dry Bean Board