Garlic Bean Soup
Sauté onion, carrot, celery and garlic in oil in large saucepan 3 to 4 minutes. Add chicken broth and beans;
heat to boiling reduce heat and simmer until vegetables are tender, 5 to 8 minutes.
- 2 cups chopped onion
- 1 cup sliced carrot
- 1/2 cup sliced celery
- 12-14 medium cloves garlic, peeled, crushed
- 2 Tbsp. olive oil
- 2 cans (14 1/2 oz. each) fat-free reduce-sodium chicken broth or vegetable broth
- 2 cans (15 ounces each) Great Northern beans or garbanzo beans, rinsed, drained
- Salt and Pepper
- Finely chopped chives or parsley, optional
Process soup in food processor or blender until smooth. Serve in bowls; sprinkle with chives.
Frozen onion and prepared chopped garlic can be substituted; also to save preparation time,
chopped baby carrots may be used. Soup can be made 1 to 2 days in advance; refrigerate covered.
Nutrition Information Per Serving:
255 calories, 5 grams fat,39 grams carbohydrate, 545 mg sodium, 15 grams protein, 0 mg cholesterol
Servings: 6 (about 1 cup each)
American Dry Bean Board
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