White Bean Soup with Carrot Pennies
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|1/2 tsCrushed garlic -- Trader|
|Fresh cilantro and/or|
|1/2 tsBeef bouillon|
|1 Celery stalk -- thinly|
|1 Vegetable broth --|
|1/4 tsRubbed sage|
|1 tsolive oil|
|Freshly ground mixed peppers|
|1 mdCarrot -- thinly sliced|
|1 lgGreen onion -- thinly|
|15 ozNorthern white beans --|
|Green, black &|
White Bean Soup with Carrot Pennies Preparation
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 1/4 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 Washingtons 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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