Carrot Bean Soup

"This is a simple, delicious, pureed soup. You can reduce prep time by using frozen carrots and onions. This was adapted from a recipe out of Jane Brody's "Good Food Book." I made some changes so it was easier to make and more in keeping with a Nutritarian eating style.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional)."
 
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photo by Anne Sainz photo by Anne Sainz
photo by Anne Sainz
Ready In:
1hr
Ingredients:
6
Serves:
4
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ingredients

  • 1 lb carrot, peeled and sliced
  • 1 large onion, chopped
  • 23 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
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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

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.
 
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