Carrot Bean Soup
photo by Anne Sainz
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 lb carrot, peeled and sliced
- 1 large onion, chopped
- 2⁄3 cup celery, sliced (2 or 3 stalks)
- 2 garlic cloves, sliced
- 1 (15 ounce) can low-sodium small white beans, rinsed and drained
- 2 (15 ounce) cans low sodium vegetable broth
directions
- Put all ingredients in a large saucepan (at least 3 quarts).
- Bring soup to a boil, stirring frequently to prevent burning on the bottom.
- Reduce heat and simmer, stirring occasionally, until the vegetables are soft, about 30 minutes.
- Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.
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RECIPE SUBMITTED BY
Anne Sainz
United States
In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat.
Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.