White Bean Soup With Carrot Pennies
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Webshare | 2 | Servings | |
INGREDIENTS
| 1 | t | Olive oil |
| 1 | Green onion, thinly | |
| Sliced | ||
| 1 | Celery stalk, thinly | |
| Sliced | ||
| 1/2 | t | Crushed garlic, Trader |
| Joe's | ||
| Freshly ground mixed peppers | ||
| Green, black & | ||
| Pink | ||
| 1/4 | t | Rubbed sage |
| 1 | Carrot, thinly sliced | |
| 1 | c | Water |
| 1 | Vegetable broth | |
| Washington's | ||
| 1/2 | t | Beef bouillon |
| 15 | oz | Northern white beans |
| Canned, rinsed | ||
| Fresh cilantro and/or | ||
| Rosemary |
INSTRUCTIONS
Slowly heat the oil in a large wok over medium high heat and saute onion for about 2 minutes. Add celery, and saute about 3 minutes; cover the wok to retain some of moisture being released. Add garlic, a few cranks of pepper. Up to 1/4 tsp rubbed sage. Stir; saute another minute or so. 2. Meanwhile, measure 1 cup of water in a 2 cup measuring cup. Stir in the bouillon granules, and 1 packet of Washington's Vegetable Seasoning and Broth. Pour into wok and deglaze. 3. Add beans, reduce heat, cover, simmer about 15 minutes. Add water if needed. 4. Remove about one-fourth of the soup to the measuring cup and puree. Return to pot. Stir to blend. Top with fresh rosemary and/or cilantro leaves (just a taste). Recipe By : Healthy Cooking
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Nutrition (calculated from recipe ingredients)
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Calories: 148
Calories From Fat: 26
Total Fat: 2.9g
Cholesterol: 0mg
Sodium: 50.2mg
Potassium: 547.3mg
Carbohydrates: 31.4g
Fiber: 6g
Sugar: 19.1g
Protein: 2.7g