Broccoli Bean Soup
By Carol Ferguson
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This recipe makes 6 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Nutritional Info |
|
Per serving, about: |
- |
|
cal |
225225 cal |
|
pro |
17 g17g pro |
|
fat |
9 g9g fat |
|
carb |
20 g20g carb |
A full-flavoured soup loaded with calcium from broccoli, beans, milk and cheese hits the spot on a cold night. For a nondairy version, omit the cheese and milk; add enough water to thin soup.
Ingredients
- 1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
- 1 cup chopped onion 1 1cup cupchopped onion
- 2 cloves garlic , chopped2 2cloves garlic, chopped
- 4 cups coarsely chopped broccoli , (about 1 bunch)4 4cups cupscoarsely chopped broccoli, (about 1 bunch)
- 2-1/2 cups chicken stock 2-1/2 2-1/2cups cupschicken stock
- 1 potato , peeled and diced1 1potatopotatoes, peeled and diced
- 1 cup drained canned white pea beans 1 1cup cupdrained canned white pea beans
- 1-1/2 cups shredded light Cheddar-style cheese 1-1/2 1-1/2cups cupsshredded light Cheddar-style cheese
- 1 cup 1% milk 1 1cup cup1% milk
- 1/4 tsp salt 1/4 1/4tsp tspsalt
- 1/4 tsp pepper 1/4 1/4tsp tsppepper
Preparation
In large heavy saucepan, heat oil over medium heat; cook onion and garlic, stirring, for about 3 minutes or until softened. Add broccoli, stock, potato and beans; bring to boil.
Reduce heat; simmer, covered, for about 20 minutes or until vegetables are softened. In food processor or blender, pur?to desired consistency; return to saucepan.
Stir in half of the cheese, along with milk, salt and pepper; cook over medium-low heat, stirring, just until cheese is melted. Ladle soup into bowls; sprinkle with remaining cheese.