Herbed Bean Soup

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Herbed Bean Soup

3 tablespoons butter

1 cup onion, chopped

3/4 cup carrot, chopped

5 tablespoons fresh herbs (such as parsley, sage and/or savory),

minced or 2 tablespoons dried herbs, crushed

about 2 3/4 cups canned vegetable broth

2 15 ounces cans kidney beans, rinsed and drained

sour cream

 

Melt butter in heavy medium sauce pan over medium heat. Add onion,

carrot and 4 tablespoons herbs. Saute 2 minutes.

Add 2 cups broth and beans. Bring to a boil. Reduce heat, cover pan

and simmer until carrot is tender, about 15 minutes.

Puree soup in batches in blender until smooth. Return to same pan.

Add enough of remaining 3/4 cup broth to thin to desired consistency.

Bring to a simmer. Season with salt and pepper.

Ladle soup into 2 bowls. Top each with a dollop of sour cream;

sprinkle with 1 tablespoon herbs.

 

Makes 2 servings.