| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
Canadian |
Vegetables, Soups |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
c |
Onion, chopped |
| 2 |
|
Garlic cloves, chopped |
| 4 |
c |
Broccoli, coarsely chopped |
| 2 1/2 |
c |
Chicken stock |
| 1 |
|
Potato, peeled and diced |
| 1 |
c |
Canned white pea beans [Navy] drained |
| 1 1/2 |
c |
Light Cheddar, shredded |
| 1 |
c |
1% milk |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
For non-dairy version, omit the cheese and milk; add enough water to thin
soup.
In large heavy saucepan, heat oil over medium heat; cook onion and garlic,
stirring, for about 3 minutes or until softened. Add broccoli, stock,
potato and beans; bring to boil.k Reduce heat; simmer, covered, for about
20 minutes or until vegetables are softened.
In food processor or blender, pure to desired consistency; return to
saucepan. Stir in half of the cheese, along with milk, salt and pepper;
cook over medium-low heat, stirring, just until cheese is melted.
Lable soup into bowls; sprinkle with remaining cheese.
Per serving: about 225 calories, 17 g Protein, 9 g fat, 20 g carbohydrate
high source fibre, excellent source calcium
Source: Canadian Living magazine Jan 95 Presented in article by Carol
Ferguson: "Health & Well-Fare: Calcium: Are You Getting Enough?"
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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