| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
Webshare |
2 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1 |
lg |
Green onion — thinly |
|
|
Sliced |
| 1 |
|
Celery stalk — thinly |
|
|
Sliced |
| 1/2 |
ts |
Crushed garlic — Trader |
|
|
Joe's |
|
|
Freshly ground mixed peppers |
|
|
Green, black & |
|
|
Pink |
| 1/4 |
ts |
Rubbed sage |
| 1 |
md |
Carrot — thinly sliced |
| 1 |
c |
Water |
| 1 |
|
Vegetable broth — |
|
|
Washington's |
| 1/2 |
ts |
Beef bouillon |
| 15 |
oz |
Northern white beans — |
|
|
Canned, rinsed |
|
|
Fresh cilantro and/or |
|
|
Rosemary |
INSTRUCTIONS
1. 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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