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Heather Moore

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Veggie Bean Soup

Since the temp is falling throughout the day today, a simple heartwarming soup is on the Meat-free Monday Menu tonight for sure!

3 medium carrots, sliced
1-1/2 cups chopped onions
1 cup sliced celery
1 tbsp canola oil
2 to 3 garlic cloves
2 cans (14-1/2 oz each) chicken broth
2 cans (15 oz each) navy or great northern beans, rinsed and drained, divided
2 cups fresh broccoli florets
1/2 tsp salt
1/2 tsp dried rosemary, crushed
1/4 tsp dried thyme
1/4 tsp pepper
1 cup fresh baby spinach

In a Dutch oven, saute the carrots, onions and celery in oil until tender.  Add garlic; cook one minute longer.  Stir in the broth, one can of beans, broccoli and seasonings; bring to a boil.  Reduce heat; simmer uncovered for 5 to 7 minutes.

Place remaining beans in a blender, cover and process until smooth.  Add the bean puree to the soup with the spinach and simmer until soup is heated through.


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Topics : Hospitality_Recreation
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04/16/2012 9:12AM
Veggie Bean Soup
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