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SOUPS 1/4 cup of Onions, chopped 1/4 cup of carrots, chopped 1/4 cup of celery, chopped 1 tablespoon of Olive oil 2 cups of beans, cooked 3 cups of Vegetable stock recipe 1/2 teaspoon of Fennel, crushed 1/2 teaspoon of basil 1/2 teaspoon of oregano 1 Bay leaf 1 tablespoon of prepared mustard 1 tablespoon of tomato paste 1/2 teaspoon of garlic powder a pinch of Salt and pepper To make vegetable stock: Bring all ingredients to a boil. Cover and simmer for 30 minutes. Strain and reserve liquid. To make soup: Sauté onions, carrots, and celery in olive oil until browned. Add one cup beans and one cup stock to sautéed vegetables. Puree remaining beans and stock together. Stir in remaining ingredients. Bring to a boil, lower heat and simmer for 15 minutes. Serving Size: 4 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 DEEANNEs recipe files From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini |
