Carrot Bean Soup Recipes

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CARROT BEAN SOUP



Carrot Bean Soup image

This is a simple, delicious, pureed soup. You can reduce prep time by using frozen carrots and onions. This was adapted from a recipe out of Jane Brody's "Good Food Book." I made some changes so it was easier to make and more in keeping with a Nutritarian eating style.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).

Provided by Anne Sainz

Categories     Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

1 lb carrot, peeled and sliced
1 large onion, chopped
2/3 cup celery, sliced (2 or 3 stalks)
2 garlic cloves, sliced
1 (15 ounce) can low-sodium small white beans, rinsed and drained
2 (15 ounce) cans low sodium vegetable broth

Steps:

  • Put all ingredients in a large saucepan (at least 3 quarts).
  • Bring soup to a boil, stirring frequently to prevent burning on the bottom.
  • Reduce heat and simmer, stirring occasionally, until the vegetables are soft, about 30 minutes.
  • Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.

Nutrition Facts : Calories 187.7, Fat 0.7, SaturatedFat 0.1, Sodium 98.9, Carbohydrate 37.9, Fiber 9.2, Sugar 7.6, Protein 9.4

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