White bean soup with carrot pennies
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| 1 | large | Green onion -- thinly |
| Sliced | ||
| 1 | Celery stalk -- thinly | |
| Sliced | ||
| ½ | teaspoon | Crushed garlic -- Trader |
| Joe's | ||
| Freshly ground mixed peppers | ||
| Green, black & | ||
| Pink | ||
| ¼ | teaspoon | Rubbed sage |
| 1 | medium | Carrot -- thinly sliced |
| 1 | cup | Water |
| 1 | Vegetable broth -- | |
| Washington's | ||
| ½ | teaspoon | Beef bouillon |
| 15 | ounces | Northern white beans -- |
| Canned, rinsed | ||
| Fresh cilantro and/or | ||
| Rosemary | ||
Directions
1. Slowly heat the oil in a large wok over medium high heat and saute onion for about 2 minutes. Add celery, and saute about 3 minutes; cover the wok to retain some of moisture being released. Add garlic, a few cranks of pepper. Up to ¼ tsp rubbed sage. Stir; saute another minute or so. 2. Meanwhile, measure 1 cup of water in a 2 cup measuring cup. Stir in the bouillon granules, and 1 packet of Washington's Vegetable Seasoning and Broth.
Pour into wok and deglaze. 3. Add beans, reduce heat, cover, simmer about 15 minutes. Add water if needed. 4. Remove about one-fourth of the soup to the measuring cup and puree. Return to pot. Stir to blend. Top with fresh rosemary and/or cilantro leaves (just a taste).
Recipe By : Healthy Cooking
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