Pinto Bean-Winter Vegetable Soup
Source of Recipe
500 More Fat-Free Recipes
List of Ingredients
2 1/2 cups low salt chicken broth
1 leek, white part only, sliced
1 1/2 medium onions, thinly sliced
3 cloves garlic, minced
2 stalks celery, sliced
2 medium carrots, scraped and sliced
2 parsnips, peeled and chopped
1 small potato, peeled and diced
1/4 cup chopped fresh parsley
2 teaspoons dried basil
5 cups water
1 bay leaf
2 cups cooked pinto beans
2 cups shredded cabbage
2 medium tomatoes, chopped Recipe
Bring 1/2 cup broth to a boil in a large saucepan. Add leek, onions, garlic, celery and carrots. Reduce hea and simmer for 20 minutes. Add parsnips, potato, parslye, basil, remaining broth, and 4 1/2 cups water. Return to a boil, reduce heat, add bay leaf, and simmer for 40 minutes. Place remaining water and beans in a blender or food processor and blend until smooth. Stir cabbage and pureed beans into the soup. Cook for 10 minutes. Add the tomatoes and cook for another 5 minutes.
|
|
member logon
