Artichoke Heart and Soybean Soup

[Guest guest]

Artichoke Heart and Soybean Soup

 

 

2 Serving

 

This is an easy soup based on canned soybeans and canned or bottled

artichoke hearts. Excellent varieties of organic canned soybeans are

now available at health food stores. These soybeans are generally

low in sodium and the slightly gelatinous broth in the can can be

added right in with your soups and stews. You can, of course,

substitute chicken stock for the vegetable stock in this soup if you

prefer the flavor of chicken stock-based soups.

 

Start to finish: 10minutes

 

1 14 oz can or bottle of artichoke hearts

1 15 oz can of organic, cooked soybeans

1 garlic clove

1 tsp grated ginger root

1 tsp olive oil

2 cups vegetable stock

 

Drain the artichoke hearts. Combine in a blender or food processor

with the canned soybeans and process until smooth. Saute the garlic

and ginger in the olive oil then stir in the artichoke heart/soybean

puree and add the vegetable stock. Stir well and heat through.