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  Home > Soup Recipes > Garden Vegetable and Bean Soup
 


Garden Vegetable and Bean Soup

  
   
   
   
Ingredients -  
   

1 1/2 cups chopped Onion
1 cup sliced Celery
3 medium Carrots, sliced
2 teaspoons minced Garlic
1 tablespoon Vegetable Oil
2 cans (15 ounces each) Navy Beans or Great Northern Beans or 3 cups cooked dry-packaged Navy Beans or Great Northern Beans, rinsed, drained and divided
2 cans (14 1/2 ounces each) Fat-Free Reduced-Sodium Chicken Broth
2 cups Broccoli Florets
1/2 teaspoon Dried Rosemary Leaves
1/4 teaspoon Ground Thyme Leaves
1 cup Salad Spinach
Salt and Pepper, to taste

 
   
Preparation:  
   

Sauté onion, celery, carrots, and garlic in oil in large saucepan 3 to 4 minutes. Add 1 can beans, chicken broth, broccoli florets, and herbs to saucepan; heat to boiling. Reduce heat and simmer until broccoli is tender, 5 to 7 minutes.

While soup is cooking, process remaining beans in food processor or mash until smooth. Stir pureed beans and spinach into soup; simmer until hot, about 2 minutes. Season to taste with salt and pepper.