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Garden Vegetable and Bean Soup




Source of Recipe


Internet


List of Ingredients




1 cup onions, chopped
2/3 cup celery, sliced
2 carrots, sliced
1-1/4 tsp. garlic, minced
2 tsp. vegetable oil
1-1/4 lbs. canned navy beans, or Great Northern beans, drained and rinsed, divided
2-1/3 cups fat-free low sodium chicken broth
1-1/3 cups broccoli florets
1/4 tsp. dried rosemary leaves
1/8 tsp. ground thyme leaves
2/3 cup spinach leaves


Recipe



Sauté onion, celery, carrots, and garlic in oil in large saucepan 3-4 minutes. Add half of the beans, plus the chicken broth, broccoli florets, and herbs to saucepan; heat to boiling. Reduce heat and simmer until broccoli is tender; 5-7 minutes. While soup is cooking, process remaining beans, along with rosemary, thyme, and spinach, in food processor or mash until smooth. Stir pureed beans and spinach into soup; simmer until hot, about 2 minutes. Season to taste with salt and pepper.

You can substitute frozen chopped onion, green pepper, and prepared garlic in this recipe. You can prepare soup 1-2 days in advance; refrigerate, covered. Soup can be frozen up to 2 months.