Yummy Broccoli Veggie Soup
photo by Annacia
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 2 celery ribs, sliced
- 2 cups chicken stock or 2 cups vegetable stock
- 2 cups raw broccoli, cut up
- 1 (14 ounce) can cannellini beans, drained and rinsed (or any white beans)
- 1⁄4 cup evaporated milk
- salt and pepper
directions
- In a medium pot, heat oil over medium high heat. Add onion, celery, and carrots. Turn heat down to medium and sautee until just tender, about 10 minutes.
- Add stock and broccoli, simmer over medium low heat about 30 minutes until broccoli is tender and flavors have blended.
- Pulse a couple times with an immersion blender.
- Add the beans and evaporated milk, heat through. Pulse a couple more times with the blender until you get the consistency you want. I like to leave chunks in mine, so I only pulse once or twice.
- Season with salt and pepper.
- Top with a bit of grated cheese if you like.
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Reviews
-
An excellent soup. As a personal preference only I believe that I would skip the small addition of milk. I tasted it before I added the milk as well as after and while the milk certainly didn't harm it I don't think that it really added anything either. I didn't have canned white beans so I cooked some navy beans this morning and used them for the soup. All in all I love it. Made for Photo Tag.
RECIPE SUBMITTED BY
I live on the coast of Florida, near St. Pete. Great seafood abounds here! Cooking good, family friendly meals is my passion, and my kids are as into it as I am. (My 3 year old cracks a mean egg!)
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