| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Soups |
4 |
Servings |
INGREDIENTS
| 1 |
sm |
Onion; chopped |
| 1 |
sm |
Carrot; chopped |
| 1 |
|
Celery stalk; chopped |
| 1 |
|
Bay leaf |
|
pn |
Pepper |
|
pn |
Salt |
|
pn |
Thyme |
| 1 1/2 |
c |
Vegetable peels, leaves or stems (celery, parsley, broccoli, etc.) |
| 1/4 |
c |
Onions; chopped |
| 1/4 |
c |
Carrots; chopped |
| 1/4 |
c |
Celery; chopped |
| 1 |
tb |
Olive oil |
| 2 |
c |
Beans; cooked |
| 3 |
c |
Vegetable stock recipe |
| 1/2 |
ts |
Fennel; crushed |
| 1/2 |
ts |
Basil |
| 1/2 |
ts |
Oregano |
| 1 |
|
Bay leaf |
| 1 |
tb |
Prepared mustard |
| 1 |
tb |
Tomato paste |
| 1/2 |
ts |
Garlic powder |
|
pn |
Salt and pepper |
INSTRUCTIONS
VEGETABLE STOCK
SOUPS
To make vegetable stock: Bring all ingredients to a boil. Cover and simmer
for 30 minutes. Strain and reserve liquid.
To make soup: Sasute onions, carrots, and celery in olive oil until
browned.
Add one cup beans and one cup stock to sauteed vegetables.
Puree remaining beans and stock toether.
Stir in remaining ingredients.
Bring to a boil, lower heat and simmer for 15 minutes.
Per serving: 170 cal; 9 g prot; 221 mg sod; 30 g carb; 4 g fat; 0 mg chol;
104 mg cal
Hint: Pinto, black, navy or other hearty beans may be used. Bouillon, bean
cooking liquid or a combination may be used for vegetable stock.
From DEEANNE's recipe files
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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