Name: Bean Vegetable Soup
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 3 medium carrots, sliced -; 1-1/2 cups chopped onions -; 1 cup sliced celery -; 1 tablespoon canola oil -; 2 to 3 garlic cloves, minced -; 2 cans (14-1/2 ounces each) chicken broth -; 2 cans (15 ounces each) navy or great northern beans, rinsed and drained, divided -; 2 cups fresh broccoli florets -; 1/2 teaspoon salt -; 1/2 teaspoon dried rosemary, crushed -; 1/4 teaspoon dried thyme -; 1/4 teaspoon pepper -; 1 cup fresh baby spinach, optional -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Bean Vegetable Soup

1. 3 medium carrots, sliced -

2. 1-1/2 cups chopped onions -

3. 1 cup sliced celery -

4. 1 tablespoon canola oil -

5. 2 to 3 garlic cloves, minced -

6. 2 cans (14-1/2 ounces each) chicken broth -

7. 2 cans (15 ounces each) navy or great northern beans, rinsed and drained, divided -

8. 2 cups fresh broccoli florets -

9. 1/2 teaspoon salt -

10. 1/2 teaspoon dried rosemary, crushed -

11. 1/4 teaspoon dried thyme -

12. 1/4 teaspoon pepper -

13. 1 cup fresh baby spinach, optional -

How to cook deliciously - Bean Vegetable Soup

1. Stage

In a Dutch oven, saute the carrots, onions and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in broth, one can of beans, broccoli and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes.

2. Stage

Place remaining beans in a blender; cover and process until smooth. Add to the soup with spinach if desired; simmer for 2 minutes or until heated through.