Broccoli Bean Soup
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.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 225 |
| pro | 17 g |
| fat | 9 g |
| carb | 20 g |
| high source fibre | - |
| calcium. | excellent source |
Suggested Recipes
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1 tbsp (15 mL) vegetable oil
1 cup (250 mL) chopped onion
2 cloves garlic, chopped
4 cups (1 L) coarsely chopped broccoli (about 1 bunch)
2-1/2 cups (625 mL) chicken stock
1 potato, peeled and diced
1 cup (250 mL) drained canned white pea (navy) beans
1-1/2 cups (375 mL) shredded light Cheddar-style cheese
1 cup (250 mL) 1% milk
1/4 tsp (1 mL) each salt and pepper
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.
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