In soup pot, add mushrooms and onion with dash of Worcestershire sauce and cook until tender. Add garlic, carrots, celery, sage, rosemary and broth. Bring to boil, reduce heat, simmer until carrots are tender, 20-25 minutes. Add rinsed and drained beans, salt, and pepper. Blend half of soup in blender, in small batches, being careful not to burn yourself. Return blended soup to soup pot and cook 5 more minutes.
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|Serving Size: 1 Recipe (2650g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 21 (3%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 22563.2mg||778 %|
|Potassium 2025.5mg||53 %|
|Total Carbohydrate 132.2g||39 %|
|Dietary Fiber 39.4g||157 %|
|Sugars, other 92.9g|
|Protein 49.8g||71 %|
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Calories per serving: 709
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